This old recipe for infused fruits came from one of my great-great aunts who ran a pub in the deepest part of Devonshire and this was “allegedly” a firm favourite with some of the regulars. It has transferred easily to France where there’s nothing nicer than perusing the French markets to see what fruit is in season and just ripe for making a delicious infused fruit tea.
It’s very simple and fantastic with some natural yoghurt. It’s also one of those recipes to have stored away in case of a surprise dinner party and you don’t have time to prepare (or buy) a desert. Simply spoon over vanilla ice cream for an impromptu fabulous pudding.
Fruit – any fruit. My latest version currently on the stove has greengages, apples, dried apricots, coconut, raisins, dried cranberries and dried banana. In the summer I go with whatever seasonal fruits I can find.
Cup of hot cinnamon tea, or you can substitute with any herbal tea, lemon and ginger is also good. (Make it by adding boiling water to a cinnamon stick; piece of ginger; 2-3 slices lemon)
Spices – don’t use too much or you won’t taste the fruit! Again use what you wish but Bessie (Great-Great Aunt) liked to use a level tea spoon of ginger, nutmeg, allspice and a touch of what she called “Christmas spice”.
Put all ingredients into a huge pot/saucepan and bring to boil. Simmer gently. Cool overnight.
Lightly re-heat when needed and enjoy – perfect any time of the year.