February 10, 2012

Dry Fruits Poached in Tea

At this time of year as not many fruits are in season, I naturally use dry fruits in my cooking. I’ve always loved them, whether as a snack or in a more elaborate dish. Funny how sometimes creating a dish happens by accident. A colleague at work told me that she made fantastic biscuits last weekend using leftovers from a crumble topping. This is also what happened with this recipe: I started it having in mind to make a dry fruit compote, but halfway through, it transformed into lovely fragrant poached fruits. This is delicious on its own or with natural or vanilla yogurt.

Dry Fruits Poached in Tea – serves 4

  • • 120g pitted prunes
  • • 60g dry figs, halved
  • • 100g unsulfured dry apricots
  • • 20g dry goji berries
  • • 50g raisins
  • • 1 tea bag (I used rooibos)
  • • 1tsp cinnamon
  • • 1tsp vanilla sugar
  • • Zest of 1 lemon
  • • Water to cover the fruits

  • 1. Place all the ingredients in a large saucepan. Cover with water.
  • 2. Bring to the boil and leave to simmer for 10min. Remove the tea bag.
  • 3. Remove the fruits from the pan with a slotted spoon. Serve warm or cold.
  • Fruits Secs Pochés au Thé – pour 4 personnes

  • • 120g de pruneaux, dénoyautés
  • • 60g de figues sèches, coupées en 2
  • • 100g d’abricots secs non sulfurisés
  • • 20g de baies de goji
  • • 50g de raisins secs
  • • 1 sachet de thé (j’ai utilisé du thé rooibos)
  • • 1cc de cannelle en poudre
  • • 1cc de sucre vanillé
  • • Zest d’1 citron
  • • Eau, pour couvrir les fruits

  • 1. Mettre tous les ingrédients dans une grande casserole. Couvrir d’eau.
  • 2. Porter à ébullition et laisser frémir 10min. Enlever le sachet de thé.
  • 3. Egoutter les fruits à l’aide d’une écumoire. Servir tiède ou froid.
  • 1 comment:

    Marta @ I love breakfasts said...

    I like dried fruits as well :)

    Post a Comment