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Precious Prunes

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Prunes in Red Wine and Cinnamon
Gourmet Archives

1 pound pitted prunes
A 3-inch cinnamon stick
1 vanilla bean, split lengthwise
Zest of 1/2 small lemon removed with
vegetable peeler, cut into julienne strips
1 2/3 cups dry red wine
1/2 cup sugar
2/3 cup well-chilled heavy cream
2 tablespoons confectioner's sugar,
plus additional for dusting
1/4 cup natural almonds, toasted
lightly, chopped fine
Accompaniment: vanilla ice cream

In a bowl combine prunes, cinnamon stick, vanilla bean, zest and
wine. Let macerate at room temperature about 4 hours. Transfer
prunes with a slotted spoon to a small bowl.
In a heavy saucepan simmer macerating liquid and sugar, stirring
occasionally, about 10 minutes. Add prunes and bring to a boil. Let
mixture cool to room temperature.
Preheat oven to 350 degrees F. Divide prunes among six 1 1/4-cup
ramekins and strain cooking liquid through a sieve into a small bowl.
Spoon liquid over prunes.
In a bowl with electric mixer beat cream to soft peaks and beat in
2 tablespoons confectioner's sugar. Beat cream until just stiff and
spoon onto prunes. Sprinkle cream with almonds and heat dessert
on a baking sheet in oven 2 minutes. Top each dessert with a scoop
of ice cream and dust with additional confectioner's sugar. Serves 6.

Soused Prunes
Gourmet Archives

1 cup packed brown sugar
1 cup granulated sugar
1/2 cup cider vinegar
2 cups water
2 cinnamon sticks
10 whole cloves
1 teaspoon whole allspice
2 tablespoons pure maple syrup
1 small orange, sliced
1 lemon, sliced
1 pound large pitted prunes (about 45)
45 small pecan halves (about 1/8 cup)
6 tablespoons rum

In a large heavy saucepan combine sugars, vinegar, water, and spices and boil, stirring, until sugars are dissolved. Add maple syrup, orange and lemon slices, and prunes and simmer, covered, until prunes are plump and very tender, about 25 minutes. Transfer prunes with a slotted spoon to a bowl and boil syrup until thickened and reduced to about 1 1/2 cups, 15 to 20 minutes. With a slotted spoon remove spices, orange, and lemon and discard.
With a small knife cut a slit in side of each prune and stuff with a pecan half. Divide stuffed prunes among 3 clean 12-ounce jars and pour enough hot syrup into each jar to just cover prunes. Add 2 tablespoons rum to each jar and cover tightly, turning jars a few times to distribute rum. Prunes keep, covered and chilled, 1 month. Makes about 45 prunes.

Oranges and Prunes in
Cardamom Tea Syrup
Gourmet February 1999

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

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

Alice B. Toklas’ Prunes with Cream

3 dozen prunes (pitted, extra-large variety)
4 cups good red port
1 cup sugar
1 piece vanilla bean
Whipped cream
Macaroons
Candied violets

Soak prunes for 24 hours in 2 cups port. Then add 2 more cups port,
the sugar, and vanilla bean. Cook gently for about 1/2 hour. Cool and refrigerate for 3 days.
To serve, put in a decorative bowl and cover with whipped cream.
Sprinkle whipped cream with a thick layer of powdered macaroons [we
use Amaretti cookies] and garnish with candied violets. Serves 6 to 8

Winter Fruit Compote
Gourmet November 1989

1 1/4 cups (about 6 ounces) dried apricots
1 cup sugar
1 tablespoon Grand Marnier [We use more.]
1 1/2 cups (about 1/2 pound) pitted prunes
1/2 cup Lyle's Golden Syrup
3 Anjou pears
2 tablespoons fresh lemon juice
An 8-ounce can dark sweet pitted
cherries, drained

In a small heavy saucepan combine the apricots, 3/4 cup of the sugar, and
1 1/2 cups water, bring the liquid to a boil, and simmer the mixture for 10 minutes. Stir in the Grand Marnier and let the mixture cool.
In another small heavy saucepan combine the prunes, the remaining 1/4 cup sugar, and 1 1/2 cups water and bring the liquid to a boil. Simmer the mixture for 5 minutes and let it cool.
In a heavy saucepan combine the Golden Syrup, 1/2 cup water, the pears, peeled, cored, and cut into 3/4-inch pieces, and the lemon juice and bring the liquid to a boil. Simmer the mixture for 3 to 5 minutes, or until the pears are just tender, and let it cool. Chill the fruit mixture separately, covered, for at least 2 hours and up to 24 hours.
In 3 separate saucepans heat the fruit mixture with their syrups over low
heat until they are just heated through. In a bowl combine the fruit mixture, add the cherries, and toss the compote gently. Serves 8.

La Belle Cuisine

Featured Archive Recipes:
Baked Winter Fruits with Spiced Wine
Plentiful Plums
Stewed Rum Plums

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