Upgrade your breakfast with a dollop of this warming and easy-to-make spiced Cape Malay Chai fruit compote.
In the recipe
Bring 350ml of water to a boil in a medium saucepan. Stir in the honey and add the Dragonfly Cape Malay Chai teabags, ensure the string and tags are wrapped around the handle of your saucepan. Then add the dried fruit and reduce the heat to medium.
Split the vanilla bean lengthwise and scrape out the inside. Add this and the vanilla bean itself to the saucepan. Return to a boil then reduce the heat to medium and simmer uncovered for 4 minutes.
Remove the teabags and continue to simmer, stirring occasionally, until the liquid thickens to a loose syrup, this will take about 8 minutes.
Once thickened, remove the vanilla bean and discard. Transfer the compote to a bowl and allow to cool slightly before serving.
The compote will keep in the refrigerator in an airtight container for up to 1 week.
