Oranges and Prunes in Cardamom Tea Syrup

• 8 medium navel oranges
• 4 Earl Grey tea bags
• 14 to 16 cardamom pods
• 3/4 cup sugar
• 24 pitted prunes (about 7 ounces)

1. With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags.
2. Bring 4 cups water to a boil and pour over zest and tea bags.
3. Let mixture steep 5 minutes and discard tea bags.
4. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.
5. In pan boil tea mixture until reduced to about 3 cups.
6. Pour mixture into a large heatproof bowl and add prunes.
7. Cool mixture completely and discard zest.
8. With a sharp knife cut peel from oranges, including all white pith.
9. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture.
10. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day.
11. Bring fruit to room temperature before serving.

oranges, pods, sugar, prunes

Taken from www.epicurious.com/recipes/food/views/oranges-and-prunes-in-cardamom-tea-syrup-100871 (may not work)