|
Ingredients
|
|
1. 1
teaspoon rose pouchong tea
|
|
2. 1
teaspoon rose water (optional)
|
|
3. 1/4
cup sugar
|
|
4. 1
teaspoon lemon juice
|
|
5. 5 apples
|
|
6. 1 1/2 cups
fresh raspberries
|
|
|
 1.
Warm a large teapot. 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 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 core the apples, then
cut Into quarters. |
4.
Poach the apples in the syrup
for about 5 minutes. |
 5.
Transfer
the apples and syrup to a large
metal baking sheet and let cool
to room temperature. |
6.
Pour the cooled apples and syrup
into a bowl, add the raspberries
and mix to combine. Spoon into
individual dishes or bowls and
serve immediately. |
|
