What you’ll Need: 🗒️ ⠀

½ cup Sunbeam Sunmuscats

1 cup Angas Park dried figs 

1 tsp lemon zest

1 tsp honey

2 cups boiling jasmine tea

200g Mundella Greek yoghurt

1 tsp cinnamon 

½ cup ginger biscuits 

METHOD

1. Add Sunbeam sunmuscats, Angas Park figs, honey and lemon zest to a small bowl and pour hot jasmine tea to cover ingredients, leave to marinate for an hour.
2. Separate liquid from fruit pouring into a small saucepan. Place on low heat and cook until the liquid is reduced by half.
3. Mix Mundella greek yoghurt with cinnamon and crush ginger biscuits into crumb.
4. Layer yoghurt, fruit bowl and drizzle fruit reduction over the dish. Top with ginger biscuit crumbs.