Apricot Prune Mui Food

PRUNE MUI

Prune Mui image

Make and share this Prune Mui recipe from Food.com.

Provided by Jessica in HI

Categories Low Protein

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb prune
1/2 lb apricot
1/4 cup sugar
1/2 tablespoon salt
2 lemons, juiced (about 1/2 cup)

Steps:

Stir sugar, salt and lemon together.
Add to prune and apricot mixture.
Let soak overnight, room temp.
Refrigerate.

Nutrition Facts : Calories 88.1, Fat 0.2, Sodium 349.8, Carbohydrate 23.1, Fiber 2.4, Sugar 16, Protein 0.9

MEDITERRANEAN CHICKEN WITH DRIED APRICOTS & PRUNES

Mediterranean Chicken With Dried Apricots & Prunes image

This delightful chicken dinner entree was served at our annual "Gathering of Friends" dinner party. It is a pretty to look at as it is delicious to eat. Enjoy! Serving salad & sides suggestions: Recipe #308190 and Recipe #268766

Provided by Chicagoland Chef du

Categories One Dish Meal

Time 12h50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2/3 cup red wine vinegar
2 garlic cloves, crushed
2 tablespoons fresh oregano
salt and pepper, sprinkle generously to taste
2/3 cup olive oil
6 ounces dried prunes, quartered
6 ounces dried apricots, quartered
4 ounces green olives, pitted
2 ounces capers
1 bay leaf
4 large whole chicken breasts
3 tablespoons brown sugar
3/4 cup white wine

Steps:

Combine all above ingredients (****EXCEPT brown sugar & white wine) into marinade. Place chicken in a zip lock bag or a baking dish that can be tightly sealed. Cover the chicken with marinade. Refrigerate for at least 4 hours or overnight if possible.
One hour before baking: Time to arrange in the baking dish and bring to room temperature before cooking.
Distribute chicken in single layer in baking pan, DO NOT discard the marinade. Pour it over the chicken with all the other marinade ingredients. Sprinkle brown sugar over the chicken breasts and pour white wine around the breasts.
Preheat oven: Cook UNCOVERED at 325 for 50 minutes or until chicken is cooked through and no longer pink. Cooking time may vary depending on the thickness of your chicken breasts. Cook to 165°F
Arrange cooked chicken breasts on a platter, top with the sauce and other ingredients.
NOTE:.
This recipe yields a lot of sauce, so you can double the chicken content without having to double the marinade. It's nice because you can make it all ahead of time!

APRICOT PRUNE MUI

APRICOT PRUNE MUI image

It is a local favorite here in Hawaii. I make this every year during the Holidays for gift giving. Either use mason jars or Holiday themed canning jars or plastic Holiday containers that have tight covers. Add a bow on the top, and it looks so festive. Besides it's "ono" delicious! The photo is not mine but it looks exactly like how is should be.

Provided by Jo Anne Sugimoto @sugarnspicetedibears

Categories Fruit Appetizers

Number Of Ingredients 15

Ingredients

4 package(s) apricot, dried
4 package(s) pitted prunes, dried
2 package(s) mango, dried
1/2 pound(s) lemon peel, dried
3/4 pound(s) li hing mui, (chinese preserved dried
- plums)
YOU CAN ALSO SUBSTITUTE THE DRIED FRUITS FOR
DRIED CRANBERRIES, DRIED CHERRIES, ETC.
THE SAUCE:
1 pound(s) light brown sugar
3 tablespoon(s) hawaiian rock salt
3 tablespoon(s) whiskey or rum
1 teaspoon(s) chinese five spice powder
10 - whole cloves
1 1/2 cup(s) freshly squeezed lemon juice

Steps:

Combine all the ingredients for the sauce in a medium saucepan and cook over medium heat for 20 minutes. Lower the heat and cook for another 20 to 25 minutes, stirring occasionally.
Remove from heat and cool completely.
In a large container, put all the dried fruits together with the cooled sauce, mix well till all the fruits are fully covered with the sauce.
Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
Fill your containers for gift giving.

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