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Baked fruit tea with prunes and rum

Apples, pears, oranges, and prunes baked with cinnamon, honey, cane sugar, and a splash of rum make 4 jars of fruit tea concentrate.

Slovak cuisine · Translated from Slovak · , updated

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Recipe at a glance

Prep time
20 min
Cook time
45 min
Temperature
170 °C (340 °F)
Servings
4 jars
Difficulty
Medium
Cuisine
Slovak
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Baked fruit tea with prunes and rum is a fragrant homemade concentrate for a warm drink in fall and winter. Dice a kilogram of fruit, such as apples, pears, and oranges, add prunes, and toss everything in a baking pan with cane sugar, cinnamon, honey, and lemon juice. Add a splash of rum if you like.

The fruit then bakes in the oven, filling the house with its aroma. Store the finished fruit tea concentrate in the refrigerator or freezer, then simply add hot water to serve.

Ingredients

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Instructions

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  1. Gather the fruit, prunes, lemon, sugar, honey, cinnamon, and rum.

    Baked fruit tea with prunes and rum

  2. Line a deep baking sheet or roasting pan with parchment paper and prepare 1 kg of fruit of your choice. Wash the apples and pears; homegrown fruit does not need to be peeled. Core and dice them. Peel and dice the oranges, and cut the prunes into smaller pieces.

    Baked fruit tea with prunes and rum

  3. Place the fruit in the pan and toss with the sugar, ground cinnamon, and honey. Drizzle with the juice of 1 lemon and add a little rum to taste. Mix thoroughly to combine the flavors.

  4. Bake in an oven preheated to 170 °C (340 °F) for about 45 minutes, stirring occasionally. Check the pan regularly to make sure the fruit juices do not overflow. Let the baked fruit tea concentrate cool, spoon it into small, clean jars, close the lids, and refrigerate. Use within 7–10 days; for longer storage, divide among smaller containers and freeze. Do not turn hot jars upside down: Penn State Extension advises against filling jars this way without heat processing and recommends using unprocessed applesauce stored in the refrigerator within 7–10 days. There is no validated canning procedure for baked fruit tea concentrate.

  5. To make a drink, spoon 1–2 teaspoons of the baked fruit tea concentrate into a cup, pour boiling water over it, and let steep.

    Baked fruit tea with prunes and rum

Tip: Sticky prunes are easiest to cut with scissors dipped occasionally in water. Peel the oranges and remove the white pith, which would give the tea a bitter taste during baking.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
127 kcal
Protein
0.4 g
Carbohydrates
33 g
of which sugars
30 g
Fat
0.1 g
of which saturates
0.0 g
Fiber
2.1 g
Salt
0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečený čaj s ovocím, sušenými slivkami a rumom

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