ingredients
serves 4
1 tsp rose pouchong tea
1 tsp rose water (optional)
1/4 cup sugar
1 tsp lemon juice
5 dessert apples
1 1/2 cups fresh raspberries
method
1. Warm a large tea pot. Add the rose pouchong tea and 3 3/4 cups of boiling water together with the rose water, if using. Allow to stand and infuse for about 4 minutes.
2. Measure the sugar and lemon juice into a stainless steel saucepan. Strain in the tea and stir to dissolve the sugar.
3. Peel and quarter the apples, then remove the cores.
4. Add the apples to the syrup and poach for about 5 minutes.
5. Transfer the apples and syrup to a large metal baking tray and leave to cool to room temperature.
6. Pour the cooled apples and syrup into a bowl, add the raspberries and mix to combine. Spoon into individual glass dishes or bowls and serve.
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more information
If fresh raspberries are out of season, use the same weight of frozen fruit or a 14 ounce can of well-drained fruit.
