Oranges and Prunes in Cardamom Tea Syrup Gourmet Magazine, February 1999 Yield: 8 servings 8 medium navel oranges 4 Earl Grey tea bags 14 to 16 cardamom pods 3/4 cup sugar 24 fresh pitted prunes (about 7 oz.) With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags. Bring 4 1/2 cups water to a boil and pour over zest and tea bags. Let mixture steep 5 minutes and discard tea bags. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved. In pan boil tea mixture until reduced to about 3 1/2 cups. Pour mixture into a large heatproof bowl and add prunes. Cool mixture completely and discard zest. With a sharp knife cut peel from oranges, including all white pith. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day. Bring fruit to room temperature before serving.

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