Method
First, make the fruit in tea. Place all the ingredients, except the tangerine or clementine, in a small pan. Then, squeeze in the juice from the tangerine or clementine halves and chuck the halves into the pan as well. Pour over 200ml (7fl oz) of water and place the pan over a medium heat. Bring the liquid up to a simmer, cook for 1 minute, then remove the pan from the heat and transfer the contents to a heatproof bowl. Once cool, discard the tea bag and place the bowl in the fridge. Allow the fruit to plump up for 12 hours or, better still, overnight.
To make the waffles, combine the spelt flour, salt and baking powder in a large bowl.
Put the egg yolks in a medium bowl and whisk together with the milk and sugar and pour this into the flour mixture, whisking as you do so. Keep whisking until you have a smooth, thick batter.
In a separate bowl, whisk the egg whites until they hold a peak, then fold these into the batter. Finally, stir in about half a tablespoon of the melted butter.
Heat your waffle irons until hot, then brush them with the remaining butter. Ladle in some batter and cook until risen and golden.
To serve, place a warm waffle or two on each plate. Top with a spoonful of thick natural yoghurt and finish with a heaped spoonful of fruit in tea.
