Rather than serving simple dried fruits on a cheese platter, I mix it up a bit and prepare macerated dried fruit. This infusion works well on a variety of dried fruits — raisins, apricots, and figs, for example. You can easily double this recipe and serve it over yogurt or alongside roasted or grilled meats. This fruit is also great as dessert on its own, with a little whipped cream after a big meal, when you crave just a few bites of something sweet.
| ||1½ || cups water |
| ||1 || Earl Grey tea bag, or a bag of loose tea |
| ||~ || Grated peel from 1 orange |
| ||1 || cinnamon stick |
| ||¼ || cup sugar |
| ||½ || lb. (about 2 cups) dried fruit, such as prunes, figs, apricots, and raisins |
| ||~ || A few splashes of brandy |
- In a small saucepan over medium-high heat, heat the water, tea, orange peel, cinnamon stick, and sugar until nearly boiling. Remove the mixture from the heat and stir in the dried fruit and brandy.
- Let it steep for at least 30 minutes, or until all the liquid is absorbed. Serve the infusion at room temperature.
You can easily add to this infusion. Try some cloves, different teas, or liqueurs such as cognac or sambuca. Store any leftover fruit infusion in an airtight container in the fridge for up to three weeks.
This content is from the book
by Amy Pennington.
Copyright @ 2010 Skipstone Press