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Receta Fruit Compote Infused In Brandy And Tea
by Global Cookbook

Fruit Compote Infused In Brandy And Tea
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Ingredientes

  • 3 x Rounded tsp Earl Grey tea leaves, (3 to 4)
  • 400 ml Boiling water, (14fl ounce)
  • 3 x Strips lime zest, (3 to 4)
  • 1 x Lime, juice of
  • 100 gm Caster sugar, (3 1/2oz)
  • 3 Tbsp. Cooking brandy, (3 to 4)
  • 75 gm Dry peaches, (2 1/2oz)
  • 75 gm Dry apricots, (2 1/2oz)
  • 75 gm Dry cranberries, (2 1/2oz)
  • 2 x Fresh pears, peeled, cored and sliced
  • 2 x Fresh ripe dessert appled, peeled, cored and sliced

Direcciones

  1. Infuse the tea leaves in 250ml (9fl ounce) boiling water for 5 min, then strain. Throw away the leaves. Put the strained tea infusion into a pan with the lime zest and sugar and simmer till the sugar has dissolved. Boil for a few min to reduce slightly and to slightly thicken the mix. Add in the brandy and lime juice. Arrange the dry and fresh fruits in a serving bowl and pour the syrup over. Leave for 3-4 hrs before serving.