Tea Poached Prunes Kumquats Recipe

Name: Tea Poached Prunes Kumquats
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1/2 cup granulated sugar; 2 tea bags (black tea recommended); 1 cup pitted prunes; Lemon Zest; 1 cup kumquats (about 8-10, halved if large); 2 cups water; A dollop of thick yogurt or sour cream

Experience a delightful fusion of sweet and tart with this elegant recipe! Plump, tea-infused prunes, poached to perfection in a fragrant tea syrup, are paired with glistening glazed kumquats. A luxurious breakfast or delightful treat, this recipe is surprisingly simple to make. Serve in a bowl with plenty of syrup, adorned with a dollop of thick yogurt or sour cream for a taste sensation that's both sophisticated and satisfying. Perfect for brunch, afternoon tea, or a special occasion.

Prep Time 15 mins

Cook Time 35 mins

Calories 273 kcal

Protein 4g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Tea Poached Prunes Kumquats

1/2 cup granulated sugar
2 tea bags (black tea recommended)
1 cup pitted prunes
Lemon Zest
1 cup kumquats (about 8-10, halved if large)
2 cups water
A dollop of thick yogurt or sour cream

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How to Make Tea Poached Prunes Kumquats

In a small saucepan, combine 1/4 cup granulated sugar and 1 cup water. Add 2 tea bags (black tea recommended) and bring to a gentle simmer over medium heat, stirring until sugar dissolves.
Add 1 cup pitted prunes to the simmering tea syrup. Cover and steep for 20 minutes, or until prunes are tender. Larger or drier prunes may require longer cooking time.
Stir occasionally to ensure even poaching.
Once prunes are tender, remove from heat and let cool completely to room temperature.
Remove tea bags and gently squeeze to extract maximum flavor before discarding.
Set the poached prunes aside.
In a separate small saucepan, combine 1 cup water, 1/4 cup granulated sugar, and 1 cup kumquats (about 8-10, halved if large).
Bring to a boil over medium-high heat, then reduce heat to a gentle simmer. Cook for 10-15 minutes, or until the liquid reduces and becomes syrupy, keeping a close eye during the last few minutes to prevent burning.
Remove from heat and let cool completely to room temperature.
To serve, arrange the prunes in deep soup plates or bowls. Spoon some of the poaching liquid over the prunes. Top with the glazed kumquats and a dollop of thick yogurt or sour cream.