Fruit compote and honey-spiced rooibos

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 13
Servings 4
Time 20 min


  • 10
  • 125
    strong rooibos tea
  • 1
    small sweet or winter melon, peeled and cubed
  • 1
    grapefruit, peeled and segmented
  • 2
    oranges, peeled and segmented
  • 20
    toasted pumpkin seeds
  • 25
    toasted coconut
  • 1
    cinnamon stick
  • 4
    star anise
  • 4
    cardamom pods
  • 4
    rooibos teabags
  • 40


5 min
To make compote, mix honey with warm rooibos until dissolved. Set aside to cool. Mix the fruit together in a bowl and add cooled rooibos tea. Refrigerate until ready to serve. Spoon fruit into serving dishes and sprinkle with pumpkin seeds and toasted coconut. Serve with honey-spiced rooibos. HONEY-SPICED ROOIBOS Place 800 ml water and spices in a saucepan. Bring to the boil. Remove from heat and add rooibos teabags, cover with lid and set aside for 10 minutes, for flavours to infuse. Remove cinnamon stick and cardamom pods and stir in honey. Reheat if needed. Serve on its own or with a slice of lemon. Serves 4.


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