Recipe for Winter Fruit Compot Marinated in Earl Grey 
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Yield:
1 servings
Ingredients:
Amount Ingredient
115 gm Dried apricots, choose the no-soak ones (4oz)
115 gm Dried prunes, no-soak (4oz)
115 gm Dried apple, no-soak (4oz)
115 gm Dried figs, no-soak (4oz)
2 sm Oranges, peeled, trimmed of pith and thinly sliced
1 x Lemon in long piece, zest of
10 x Crushed juniper berries
600 ml Strong Earl Grey tea made with leaves, (1 pint)
1 x Lemon mixed with 1 tbsp brown sugar, juice of
Instructions:
Instructions: Wash and drain the dried fruit.

Make the tea with a strong infusion of fresh leaves. Leave to infuse and then strain into a large pan.

Bring the tea, lemon juice and sugar to the boil and then add the fruits, juniper and lemon zest. Bring back to the boil and then simmer gently until tender, about 15 minutes. Remove from the heat and allow to cool a little.

Stir in the Madeira and thinly sliced orange. Leave to amalgamate and then check the flavour - it may need a squeeze of lemon to liven it up. Chill well before serving.

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