Apples and Raspberries in Rose Pouchong Syrup recipe
information
this delightfully fragrant and quick-to-prepare Asian dessert couples the subtle flavours of apples and raspberries, both of which belong to the rose family, within an infusion of rose-scented tea.
ingredients
5 ml (1 tsp) rose pouchong tea
5 ml (1 tsp) rose water (optional)
50 g (2 oz) 1/4 cup sugar
5 ml (1 tsp) lemon juice
5 dessert apples
75 g (6 oz) 1 1/2 cups fresh raspberries
5 ml (1 tsp) rose water (optional)
50 g (2 oz) 1/4 cup sugar
5 ml (1 tsp) lemon juice
5 dessert apples
75 g (6 oz) 1 1/2 cups fresh raspberries
method
1. Warm a large tea pot. Add the rose pouchong tea and 900 ml (1 1/2 pints) 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 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.
7. Spoon into individual dishes or bowls and serve immediately.
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 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.
7. Spoon into individual dishes or bowls and serve immediately.
serving amount
serves 4
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