TEA INFUSED PRUNES AND FIGS

Steps:

• Boil 1 pint of water in a medium saucepan.
• Remove from heat and add the tea bags and steep for 10 minutes.
• Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea.
• Add the prunes and figs, bring to the boil.
• Reduce the heat and simmer gently for 5 minutes.
• Meanwhile place the yoghurt in a bowl and split the vanilla pod to remove the seeds, add the seeds to the yoghurt, and mix well.
• Remove the pan from the heat and set aside until completely cold.
• Remove the cinnamon, lemon and rosemary.
• Serve with vanilla yoghurt.