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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Primary Industries Education Foundation Australia-PIEFA

Supporting the backbone of Australia: Farmers. We must continue inspiring and engaging students from the city to the bush, about food & fibre production and the importance of careers in Agriculture. Highlighting the endless possibilities in Australian Agriculture to the next generation is crucial if we want to continue to eat Australian & wear Australian. Well said Primary Industries Education Foundation Australia-PIEFA ‍‍

6 hours ago

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