Fruit compote infused in brandy and tea

Ingredients

Quantity		Ingredient
3		Rounded tsp Earl Grey tea leaves; (3 to 4)
400	millilitres	Boiling water; (14fl oz)
3		Strips lime zest; (3 to 4)
1		Lime; juice of
100	grams	Caster sugar; (3 1/2oz)
3	tablespoons	Cooking brandy; (3 to 4)
75	grams	Dried peaches; (2 1/2oz)
75	grams	Dried apricots; (2 1/2oz)
75	grams	Dried cranberries; (2 1/2oz)
2		Fresh pears; peeled, cored and
		; sliced
2		Fresh ripe dessert appled; peeled, cored and
		; sliced

Directions

Infuse the tea leaves in 250ml (9fl oz) boiling water for 5 minutes, then strain. Discard the leaves. Put the strained tea infusion into a pan with the lime zest and sugar and simmer until the sugar has dissolved. Boil for a few minutes to reduce slightly and to slightly thicken the mixture. Add the brandy and lime juice. Arrange the dried and fresh fruits in a serving bowl and pour the syrup over. Leave for 3-4 hours before serving.

Converted by MC_Buster.

Per serving: 622 Calories (kcal); 2g Total Fat; (3% calories from fat); 7g Protein; 162g Carbohydrate; 0mg Cholesterol; 27mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 10½ Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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