Exact quantities, then the method.
This gently poaches peach and orange in a strong brew of Twinings Peach and Orange, so the syrup ends up tasting of the same bright fruit as the tea. Spoon it over yoghurt, porridge or granola through the week, or warm it for a quick pudding.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Peach and Orange Breakfast Compote (Twinings) recipe. Canonical: https://teas.co.uk/recipes/biscuits/peach-and-orange-breakfast-compote-twinings/
Makes enough for four breakfasts. Brew strong, simmer the fruit, then chill or serve warm.
You'll need
- 3 tea bags of Twinings Peach and Orange
- 300ml freshly boiled water (100C)
- 2 peaches, stoned and sliced (or a 400g tin, drained)
- 1 orange, segmented
- 2 tablespoons honey
- 1 teaspoon cornflour mixed with a little cold water (optional)
Method
- Brew strong: steep the 3 bags in the boiled water for 6 minutes, then lift them out.
- Pour the tea into a small pan, add the honey, and bring to a gentle simmer.
- Add the peach slices and orange segments and simmer gently for 6 to 8 minutes, until the fruit is soft.
- For a thicker syrup, stir in the cornflour paste and simmer for another minute until glossy.
- Serve warm, or cool and chill, then spoon over yoghurt, porridge or granola.
- It keeps in a jar in the fridge for up to five days, ready to spoon over breakfast.
The tea it is made with, and what to make next.
Want the background, not just the brew?
Brewed with: Twinings Peach and Orange, 20 Tea Bags 40g
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