Marco Polo Tea Jelly—from iconic French tea house Mariage Frères—is still made the old fashioned way from the Mariage family's 19th century recipe. Cane sugar and a Marco Polo black tea infusion is combined with fruit pectin and a touch of lemon juice, and then slowly cooked in a copper bain-marie. The result? A silky, aromatic jelly with sweet, delicate notes of red fruit and berries.
Enjoy slathered on a warm scone topped with clotted cream. Or warm in a pan until melted and use as a syrup or a glaze—drizzle on vanilla-scented Pain Perdu, spoon atop berry sorbet or brush over a fresh fruit tart to finish.