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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 1 pint of water in a medium saucepan. | 2. Remove from heat and add the tea bags and steep for 10 minutes. | 3. Remove the teabag from the pan and add the brandy (or Marsala), sugar, lemon, cinnamon and rosemary to the tea. | 4. Add the prunes and figs, bring to the boil. | 5. Reduce the heat and simmer gently for 5 minutes. | 6. 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. | 7. Remove the pan from the heat and set aside until completely cold. | 8. Remove the cinnamon, lemon and rosemary. | 9. Serve with vanilla yoghurt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tea	2	bag		-	-	-	-
brandy	4	tablespoons		100.8667	0.0	22.44	0.5667
caster sugar	4	ounces		100.8667	0.0	22.44	0.5667
lemon zest	2	slices		100.8667	0.0	22.44	0.5667
cinnamon	1			-	-	-	-
rosemary	1	sprig		-	-	-	-
prune	9	ounces		267.9027	70.9304	2.2198	0.5103
fig	5	ounces	dried	104.8931	27.1872	1.0631	0.4252
pot greek yogurt	7	ounces		100.8667	0.0	22.44	0.5667
vanilla pod	1			100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.