A jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.
Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too.
Tea-soaked prunes (or dried fruit)
I like to give a jar of preserves as a gift whenever I’m invited somewhere for dinner, and this recipe turns a handful of dried fruit and a spent teabag into something that feels like a real treat. It’s the perfect way to stretch the lifespan of ingredients that might otherwise be forgotten: dried fruit at the back of the cupboard, a heel of citrus, even a used teabag. The tannins in tea balance the sweetness of the fruit beautifully, while a splash of whisky, brandy or rum lends a gentle warmth.
50g dark brown sugar
1 piece citrus peel (optional)
1 used teabag
200-250g dried prunes, or apricots, figs and/or dates
1 cap whisky, or brandy (optional)
Put the sugar (I use dark brown for richness), an optional piece of citrus peel and a used teabag in a clean 500ml jar. Pour in about 350ml just-boiled water and leave to infuse for about 10 minutes, until the water is warm but not hot. Add 200-250g dried prunes), cover, seal and leave to infuse overnight. I like a strong brew, so I leave the bag in until the next morning, so take it out earlier if you prefer a subtler flavour.
The next day, strain the syrup from the jar into a small pan, bring to a boil and reduce by about two-thirds, until thick and glossy. Pour the syrup back over the soaked fruit and, if you like, add a splash of whisky or brandy. Seal the jar, give it a little shake and put in the fridge, where the prunes will now keep for at least a month, ready for spooning over desserts or gifting to a friend.
