- 600g good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)
- 3 tbsp clear honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 vanilla pod, split lengthways
- 1 Earl Grey tea bag
- 1 tbsp fresh lemon juice
- mascarpone or Greek yogurt, to serve
Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.
Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.
Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.
Getting aheadThis recipe can be prepared a few days ahead as the flavours get even better. It will keep for up to one week.