Desserts Recipes - Blush Fruit in Rose Pouchong Recipe

Ingredients

• 5ml/1 tsp rose pouchong tea

• 5ml/1 tsp rose water (optional)

• 50g/2oz/1/4 cup sugar

• 5ml/1 tsp lemon juice

• 5 dessert apples

• 175g/6oz/1 1/2 cups fresh raspberries

Serves 4

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Method:

1. Warm a large teapot. Add the rose pouchong tea and  900ml/3 3/4 cups of boiling water together with the rose water, if using. Allow to stand and infuse for 4 minutes.

2. Spoon the sugar and the lemon juice into a stainless-steel pan. Pour the tea through a small sieve (strainer) into the pan, and stir to dissolve the sugar.

3. Peel the apples, then cut into quarters and core. Add the apples to the pan of syrup. Return the pan to the heat and bring the syrup to simmering point. Cook the apples for about 5 minutes, until just tender.

4. Transfer the apples and syrup to a large metal tray and leave to cool to room temperature.

5. 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.

This delightfully fragrant and quick-to-prepare Asian dessert couples the subtle flavors of apples and raspberries with an infusion of rose-scented tea.

Variation: A fruit tea such as rosehip and hibiscus could be used instead of the rose pouchong, or try cranberry and raspberry to highlight the favor of the berries.