Recipe for Fruit Compote Infused in Brandy and Tea

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Yield:

1 servings

Ingredients:

Amount	Ingredient
3 x	Rounded tsp Earl Grey tea leaves, (3 to 4)
400 ml	Boiling water, (14fl oz)
3 x	Strips lime zest, (3 to 4)
1 x	Lime, juice of
100 gm	Caster sugar, (3 1/2oz)
3 tbl	Cooking brandy, (3 to 4)
75 gm	Dried peaches, (2 1/2oz)
75 gm	Dried apricots, (2 1/2oz)
75 gm	Dried cranberries, (2 1/2oz)
2 x	Fresh pears, peeled, cored and sliced

Instructions:

Instructions: 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.

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