These barely sweetened prunes are delicious for breakfast, but also good with quail, roasted duck or pigeon. I usually use Earl Grey, which gives a slightly smoky taste, but herbal teas such as jasmine may also be used for a subtle and floral result.
500ml/1/2 pint water
1tbsp loose tea
500g/1lb prunes with their stones intact
3 strips of orange zest
Bring the water to the boil, pour over the loose tea leaves and allow to infuse for 10 minutes.
Stir in the sugar and then leave to cool until just warm to the touch.
Place the prunes into a jar and pour over the tea, then add the orange zest.
Leave to cool completely, stirring or shaking once or twice.
Seal and store in the refrigerator.