Poached Fruit

200g sugar
1 litre water
4 TBSP Imperial, Vanilla or Pear Oolong
1 kg peaches, pears or apricots, peeled and sliced in quarters  
 (*fruit should be added to syrup immediately as prepared to prevent browning)

1) Heat sugar with water and tealeaves over medium heat, until sugar is dissolved. Remove tealeaves. Boil syrup for 2 minutes then add prepared fruit immediately. To prevent it from browning, fruit should be completely immersed in syrup.  
2) Poach fruits, cooking just below the boiling point until they are tender and transparent-looking.
3) Remove fruits, reserving syrup. (Poached fruit and syrup can be kept in refrigerator up to 1 day before using)