Tea Spiced Apple Compote

teas.co.uk · 20 min · Makes 400ml

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

1. Steep 2 tea bags in 150ml of just boiled water for 5 minutes, covered.
2. Lift out the bags and pour the brew into a saucepan.
3. Add the cubed apples, brown sugar, cinnamon stick and clove.
4. 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.
5. Take it off the heat and fish out the cinnamon stick and clove.
6. Spoon into jars or a tub and keep in the fridge for up to a week.
7. Leave it chunkier for porridge, or beat it smooth with a fork for spreading on toast.

Recipe: https://teas.co.uk/recipes/ginger tea/tea spiced apple compote/