Don’t toss that used teabag just yet. With a little creativity, it can be the secret ingredient in a rich, sophisticated preserve, transforming simple dried fruit into a versatile culinary treat.
The concept is straightforward: a spent teabag is given a second act, infusing its flavours into a syrup that plumps and flavours prunes or other dried fruits. A final splash of spirits like whisky or brandy adds a warming depth, making the result far greater than the sum of its humble parts.
The choice of tea dictates the final character. A robust breakfast blend lends a malty backbone, while Earl Grey introduces bright citrus notes. For something more unusual, a smoky lapsang souchong or a floral chamomile can create entirely different profiles. This method isn’t limited to prunes; apricots, figs, and dates all work wonderfully.
Beyond being a clever use of pantry staples, the preserve makes for a thoughtful, handcrafted gift. The natural tannins in the tea perfectly offset the fruit’s sweetness, resulting in a complex condiment. It’s delicious spooned over creamy desserts like rice pudding or ice cream, or even stirred into morning porridge.
Method:
1. Place 50g of dark brown sugar, an optional strip of citrus peel, and one used teabag into a clean 500ml jar.
2. Pour roughly 350ml of freshly boiled water into the jar and allow it to steep for approximately 10 minutes, until the liquid is warm.
3. Add 200-250g of dried prunes (or your fruit of choice) to the jar. Seal and leave to infuse overnight at room temperature. The teabag can be removed earlier for a subtler flavour.
4. The next day, strain the syrup into a small saucepan. Bring it to a boil and simmer until reduced by about two-thirds, achieving a thick, glossy consistency.
5. Pour the reduced syrup back over the fruit. For an adult twist, add a capful of whisky or brandy, if desired.
6. Seal the jar, give it a gentle shake to combine, and refrigerate. The preserve will keep for at least a month.