Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
These barely sweetened prunes are delicious for breakfast, but also good with quail, roasted duck or pigeon. I usually use Earl Grey, which gives a slightly smoky taste, but herbal teas such as jasmine may also be used for a subtle and floral result.
500ml/1/2 pint water
1tbsp loose tea
2tbsp sugar
500g/1lb prunes with their stones intact
3 strips of orange zest
Bring the water to the boil, pour over the loose tea leaves and allow to infuse for 10 minutes.
Stir in the sugar and then leave to cool until just warm to the touch.
Place the prunes into a jar and pour over the tea, then add the orange zest.
Leave to cool completely, stirring or shaking once or twice.
Seal and store in the refrigerator.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments