There is nothing more typically British than a cup of tea and in this recipe tea is used to infuse and flavour apples and prunes to make a fabulous compote. It can be served hot or cold on its own or with porridge or cereal. Choose you own personal tea favourite, I like Lapsang Souchong.
The compote can be made up to 48 hours ahead and stored, covered, in the refrigerator until required.
Tea, Apple and Prune Compote
2 tsp Splenda granulated sweetener
3 dessert apples
150g soft prunes
1. Place the teabag in a pan with 200ml boiling water. Add the Splenda and leave to infuse for 3-5 minutes. Remove and discard the teabag.
2. Meanwhile, peel and core the apples and cut each into 8 wedges. Add to the pan with the prunes.
3. Bring to the boil, reduce the heat and simmer gently, uncovered, for 15-20 minutes, or until the apples are soft but still holding their shape. Serve hot or cold.
WLS PORTION: 1/2
Suitable for Vegetarians
Image courtesy of Waitrose, where more than 5,000 recipes can be viewed at www.waitrose.com