Oranges and Prunes in Cardamom Tea Syrup

1. 1

   With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags.

2. 2

   Bring 4 cups water to a boil and pour over zest and tea bags.

3. 3

   Let mixture steep 5 minutes and discard tea bags.

4. 4

   Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.

5. 5

   In pan boil tea mixture until reduced to about 3 cups.

6. 6

   Pour mixture into a large heatproof bowl and add prunes.

7. 7

   Cool mixture completely and discard zest.

8. 8

   With a sharp knife cut peel from oranges, including all white pith.

9. 9

   Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture.

10. 10

    Macerate fruit, covered and chilled, at least 2 hours and up to 1 day.

11. 11

    Bring fruit to room temperature before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.