Fruit Poached in Tea
A nice combination of fruit poached in a soothing tea bath and flavored with honey and lemon creates a delicate and refreshing treat.
4 cups strong-brewed rosehip-hibiscus tea (4 teabags steeped in 4 cups boiling water)
1 cup orange juice
2 tbsp. mint honey; extra to taste
1⁄2 tsp. vanilla extract
1 tbsp. lemon zest
1 tbsp. orange zest
4 pears, cored, peeled and halved
4 fresh or dried figs
1 cup mixed dried fruit
Lemon juice, to taste
Spearmint leaves, for garnish
Chopped pistachios, for garnish
Creme fraiche, for garnish, if desired
1. Combine brewed tea, orange juice, honey, vanilla and citrus zest in a nonreactive pan.
2. Add pears, figs and dried fruit; poach, covered, until pears are tender but still firm. Remove fruit with a slotted spoon and set aside.
3. Reduce poaching liquid over high heat until thick and syrupy; taste and season if necessary with lemon juice and additional honey.
4. Serve over poached fruit, garnished with mint leaves, chopped pistachios and creme fraiche, if desired.