Oranges and prunes in herb syrup with honeyed yoghurt

all details

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.

Oranges and prunes in herb syrup with honeyed yoghurt
Photo: Jennifer Soo

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 serveĀ 

Pour warm syrup over orange slices and prunes and serve with honeyed yoghurt.

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  • Cuisine - Greek
  • Course - Dessert

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July