Dried fruit compote with redbush tea, cinnamon and honey

Dried fruit compote with redbush tea, cinnamon and honey

By
From
The Frugal Cook
Serves
6
Photographer
Mike Cooper

I always have South African redbush (Rooibos) tea in the cupboard. It makes a great caffeine-free alternative to ordinary tea.You can also use it to make this delicious fruit compote.

Ingredients

Quantity Ingredient
3 redbush teabags
400g mixed dried fruit, e.g. apricots, pears, apples, prunes
1-2 tablespoons runny honey
1 stick cinnamon
or 1/2 teaspoon ground cinnamon
4 cloves, (optional)
1 thinly pared slice orange rind
50g whole unsalted almonds, (optional)
greek yoghurt or homemade yoghurt, to serve

Method

  1. Put the teabags in a jug, pour in 700ml of boiling water, leave to infuse for 4 minutes then remove the teabags. Put the dried fruit in a saucepan and pour over the tea. Add 1 tbsp of the honey, cinnamon, cloves if using and orange rind, stir and bring to the boil. Simmer the fruit for б minutes then turn off the heat and check for sweetness, adding the remaining honey if you think it needs it. Cover the pan and leave to cool. Remove the cinnamon stick, cloves and orange rind and add the almonds, if using. Refrigerate for at least 2 hours. Spoon into individual glass bowls or dishes and top with a dollop of yoghurt.

Variations

  • If you already have some opened packs of dried fruits you can obviously use those, though small fruit like raisins and currants don't look too great so only use a small proportion of them.

Thrifty tip

  • It's cheaper to buy almonds in their skins and skin them (by pouring boiling water over them) than buying them ready-skinned.
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