Tea Infused Prunes And Figs Recipes

Steps:

• Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
• Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
• To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

Steps:

• Boil 1 pint of water in a medium saucepan.
• Remove from heat and add the tea bags and steep for 10 minutes.
• Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
• Add the prunes and figs, bring to the boil.
• Reduce the heat and simmer gently for 5 minutes.
• Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
• Remove the pan from the heat and set aside until completely cold.
• Remove the cinnamon, lemon and rosemary.
• Serve with vanilla yoghurt.