Spiced prunes

Ingredients

1 Earl Grey tea bag
500 ml boiling water
1 cinnamon stick
1 star anise
1 clove
peel from ½ an orange
100 ml marsala
100 g light muscovado sugar
250 g (approximately 32) pitted prunes

Infuse the tea bag in boiling water. Remove when tea becomes strong. Pour tea into heavy-based saucepan and add cinnamon stick, star anise, clove, orange peel, marsala and sugar. Bring to boil then reduce to a simmer. Add the prunes and poach gently for 20 minutes. Leave for 24 hours before serving.

Recipes courtesy of Robyn Delves

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Louise FitzRoy | From Paddock to Plate founder

Did you catch From Paddock to Plate Founder & Director, Louise FitzRoy, talking all things food and farming education on the Education Review AU? Take a listenhere to learn about how the national From Paddock to Plate Schools Program is bringing critical Agrifood education into many high school subjects, even English and Geography! http://www.frompaddocktoplate.com.au https://m.soundcloud.com/educationreview/louise-fitzroy-from-paddock-to-plate-founder

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