Prunes Poached in Chai, T2 Indian Spice and Vanilla
When the lovely JJ, from 84th and 3rd, announced the theme of this month's Sweet Adventures Blog Hop: What's Your Cup of Tea, I have to admit I scratched my head. My first inclination was to politely decline for this month. And, if you've read my guest post, There's a Hippopotamus on the Roof Eating Chocolate, at Kathryn Elliot's Limes and Lycopene, you might understand why I would say 'no' to another dessert post.
But when I reached into the larder for a teabag last weekend, a bright orange packet of T2 Indian Spice tissane caught my eye. On the same shelf, half a packet of Budgi Werri prunes, a jar of the most beautiful Heilala vanilla paste and a tin of Real Chai. It was then I knew that a few of my favourite ingredients would combine into a simple, not-too-rich dessert that was perfect for me and perfect for the blog hop!
Whenever Peter and I travel and stay at hotels that offer a buffet breakfast, I'm the nerd that heads for the poached prunes and yoghurt. In fact, I often judge the quality of a hotel breakfast menu by the flavour and sumptuousness of the prunes. Does that mean I am a prune prude (or a pwune pwude?). Perhaps it does, but I don't care, she said with a smile!
My mother always poached prunes in vanilla, sugar or tea, so they have been on my repertoire for as long as I can remember (and that's a long, long time, now!). The combination of T2 Indian Spice, Real Chai and vanilla was, however, a bit of an experiment, but after tasting the results, Peter and I agreed I have nailed it. Enjoy!
PRUNES POACHED IN CHAI, T2 INDIAN SPICE AND VANILLA
1/2 cup vanilla-infused caster sugar
11/2 cups water
1 teaspoon Heilala vanilla bean paste
1 teaspoon Real Chai original chai*
1 teaspoon T2 Indian Spice tissane+
25 Budgi Werri unsweetened prunes (or more)
Combine the caster sugar, water, vanilla bean paste in a saucepan and slowly bring to the boil. Combine the Chai and the T2 Indian Spice in a tea infuser or tea ball and place it into the saucepan. Add the prunes, lower heat, cover and poach very gently for 10-20 minutes. Allow to cool. Serve with a dollop of sour cream, yoghurt or ice cream. Or just enjoy the prunes in the syrup for breakfast.
*Please note, Real Chai is not a powder, syrup or a teabag. Real Chai contains only real tea and real spices. According to owner, Anthea Cahill, it contains 'premium quality black tea, cinnamon, ginger, cardamom, cloves and love'. For stockists or online shopping, visit the web site.
+T2 Indian Spice is a loose leaf herbal tisane made up of ginger, cinnamon, cardamom, cloves and pepper. It's delicious when served chilled, as iced tea.
Now tell me dear readers, are you a prune prude like me, or do you hate them?
Thank you to JJ from 84thand3rd for hosting this event, and thanks also to the SABH organisers. Make sure you visit all the delicious participants below. I, too, look forward to dipping into your pages.
I'm Liz, a.k.a Bizzy Lizzy,
the writer, cook and traveller behind
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NB: I use Australian standard measuring cups and spoons in my recipes.