Save a used teabag to flavour dried fruit, then just add whisky for a boozy festive treat
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jar of tea-soaked prunes with a cheeky splash of whisky is the gift you never knew you needed. Sticky, sweet and complex, these boozy treats are wonderful spooned over rice pudding, porridge, yoghurt, ice-cream or even panna cotta.
Don’t waste a fresh tea bag, though – enjoy a cuppa first, then use the spent one to infuse the prunes overnight. Earl grey adds fragrant, citrus notes, builders’ tea gives a malty depth, lapsang souchong brings smokiness, and chamomile or rooibos offer softer, floral tones. It’s also worth experimenting with other dried fruits beyond prunes: apricots, figs and/or dates all work beautifully, too.
I like to give a jar of preserves as a gift whenever I’m invited somewhere for dinner, and this recipe turns a handful of dried fruit and a spent teabag into something that feels like a real treat. It’s the perfect way to stretch the lifespan of ingredients that might otherwise be forgotten: dried fruit at the back of the cupboard, a heel of citrus, even a used teabag. The tannins in tea balance the sweetness of the fruit beautifully, while a splash of whisky, brandy or rum lends a gentle warmth.
