Apples and ginger were made to go together, and simmering the fruit in strong ginger tea is a quiet way to get that warmth right into it. Bramleys are the apple to use: they collapse into a soft, tart compote in about ten minutes, so all you do is sweeten them a little and let a cinnamon stick and a clove perfume the pot.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Tea Spiced Apple Compote recipe. Canonical: https://teas.co.uk/recipes/ginger-tea/tea-spiced-apple-compote/
It keeps for a week in the fridge and is hard to stop eating, spooned warm over porridge, yoghurt or a scoop of vanilla ice cream.
You'll need
- 2 tea bags of Dilmah Ginger and Honey
- 150ml freshly drawn water at 100C, just off the boil
- 300g Bramley apples, peeled, cored and cubed (2cm cubes)
- 2 tablespoons light brown sugar
- 1 cinnamon stick (about 7cm)
- 1 whole clove
- 1 medium saucepan with lid
- 1 small saucer for covering the steep
- 4 small 100ml jars or 1 lidded box for storage
Method
- Steep 2 tea bags in 150ml of just-boiled water for 5 minutes, covered.
- Lift out the bags and pour the brew into a saucepan.
- Add the cubed apples, brown sugar, cinnamon stick and clove.
- Bring to a gentle simmer, put the lid on, and cook for about 12 minutes, stirring now and then, until the apples slump into a chunky compote.
- Take it off the heat and fish out the cinnamon stick and clove.
- Spoon into jars or a tub and keep in the fridge for up to a week.
- Leave it chunkier for porridge, or beat it smooth with a fork for spreading on toast.
Want the background, not just the brew?
Brewed with: Dilmah Ginger and Honey, 20 Tea Bags 30g
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