Oranges and prunes in herb syrup with honeyed yoghurt
French chefs have used the perky green leaves of tarragon and thyme for centuries to lift their daubes and classic sauces. Renowned for their special fragrance, the herbs enhance the flavour of numerous dishes.
Ingredients
500mL dry red wine
220g caster sugar
3 sprigs thyme
1 bay leaf
1/2 tsp fennel seeds
Rind of one lemon
2 tbsp honey
1 vanilla bean, split
1 cup water
4 large oranges, peeled and cut into 1cm slices
16 pitted prunes
300mL plain Greek-style yoghurt
2 tbsp honey
Method
Combine wine, sugar, herbs, fennel seeds, lemon rind, honey, vanilla bean and water in a large saucepan and stir over medium heat until sugar dissolves, then simmer for 10 minutes. Add orange slices and prunes and simmer a further 5 mins. Using a slotted spoon, remove oranges, prunes and herbs. Strain syrup, return to pan and simmer until reduced and slightly thickened.
To serve
Pour warm syrup over orange slices and prunes and serve with honeyed yoghurt.
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