Prunes, dried apricots and figs plump up slowly in a tea syrup scented with orange zest and honey: Dammann Frères’ Christmas Tea Bags N°155, black tea with maraschino, caramel and pineapple, turn a winter compote into a festive breakfast.
Serves 4 · 20 min
- Steep 3 Christmas Tea bags in 2 cups (500 ml) of water at 194°F (90°C) for 5 minutes, then remove them.
- Add 5 oz (150 g) of prunes, 5 oz (150 g) of dried apricots, 4 dried figs cut in half, the zest of 1 orange and 2 tbsp of honey.
- Simmer gently for 10 minutes, until the fruit is plump and the liquid is syrupy.
- Serve warm over Greek yogurt for breakfast, or chilled with a slice of gingerbread.
The star of this recipe: Christmas Tea Bags N°155, by Dammann Frères.
