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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The Brasserie

Love a local harvest and these gorgeous mutton peppers grown at The Brasserie in Cayman are no exception! Click the link below for tips on how to grow these yellow spicy bites that are a tasty addition to any dish. #frompaddocktoplate #feedyourmind

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