PRUNES IN WINE WITH TOASTED-ALMOND COOKIES
Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.
Provided by Ruth Cousineau
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir together all ingredients in a heavy medium saucepan until sugar has dissolved. Bring to a boil, then simmer, uncovered, gently stirring occasionally, until liquid is reduced by half, about 25 minutes.
- Remove from heat and cool until barely warm or room temperature. Discard vanilla bean.
SAUTéED PORK TENDERLOIN WITH PRUNES
Provided by James Peterson
Categories Milk/Cream Pork Sauté Dinner Prune Pork Tenderloin White Wine Fall Winter Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 main-course servings
Number Of Ingredients 8
Steps:
- In a small bowl, pour the wine over the prunes and let soak for at least 1 hour or up to overnight.
- Trim the silver skin off the tenderloins. Cut the tenderloins into rounds about 3/4 inch thick. Season the rounds on both sides with salt and pepper.
- In a sauté pan just large enough to hold the rounds, heat the olive oil over high heat. When it smokes, add the pork rounds and brown, turning once, for about 3 minutes on each side, or until they feel firm to the touch. If they start to get too brown, turn down the heat. Transfer the pork rounds to a warmed platter and set aside in a warm spot. Pour the fat out of the pan.
- Drain the prunes, reserving the wine and prunes separately. Measure out 1/2 cup of the wine. Return the pan to high heat and add the 1/2 cup wine and the prunes. Deglaze the pan, scraping up any brown bits on the bottom of the pan with a wooden spoon, then stir in the meat glaze, if using. Boil until the wine is reduced by about half; if you have added the glaze, the sauce will develop a lightly syrupy consistency. Add the cream and boil until reduced to a light sauce consistency. Season with salt and pepper.
- Arrange the pork rounds on warmed plates and spoon the sauce and prunes over the top.
BRAISED PORK WITH PRUNES
Delicious and comforting pork and prune dish that takes only ten minutes to prepare
Provided by Jane Hornby
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 9
Steps:
- Heat the olive oil in a flame-proof casserole pan and cook the pork, turning occasionally, until it is golden brown all over, about 10 mins. You need plenty of space in the pan, so cook in 2 batches if the meat starts to steam. Remove from the pan to a plate. Tip out any burnt bits, then add the butter and cook the onion for 3-5 mins until softened.
- Stir in the flour, then return the pork and juices to the pan. Pour over the wine and enough stock to cover the meat. Bring to the boil, reduce to a simmer, put the lid on and cook for 45 mins, stirring occasionally. Tip in the prunes, top up with stock or water if the meat isn't covered, and cook 45 mins more, uncovered, until really tender. Serve sprinkled with parsley.
Nutrition Facts : Calories 497 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 0.54 milligram of sodium
WINE-STEWED PRUNES AND MASCARPONE
Provided by Dana Bowen
Categories one pot, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
- Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 8 grams, Carbohydrate 96 grams, Fat 26 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 282 milligrams, Sugar 73 grams
PRUNES POACHED IN RED WINE
I know what you're thinking: stewed prunes? But this is not that. This is prunes poached in wine, a classic French dessert that you still see on dessert trolleys in bistros all over Paris. Some recipes for it have you soak the prunes in water for up to 12 hours to plump them before poaching, others have you soak them in black tea. Here you let them steep for only five minutes in just-boiled water, which means you don't lose the essence of the prunes to the liquid. Then you poach them in sweetened wine spiced up with a cinnamon stick and vanilla bean, and let them steep again for two hours. The prunes retain their intense flavor, and the wine is both spicy and just sweet enough. Serve the prunes cold or warm; you can also keep them in wine in the refrigerator for a week or two, dipping into them to spoon over ice cream or into yogurt, or just enjoying them on their own.
Provided by Martha Rose Shulman
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place prunes in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
- Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest. Remove cinnamon stick.
- Cover and let sit for at least 2 hours before serving. Serve warm, room temperature or chilled. Prunes will keep for 1 to 2 weeks in the refrigerator.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 20 grams
MY GRANDMA'S NATURAL REMEDY FOR CONSTIPATION (STEWED PRUNES)
My sweet grandma used stewed prunes as a natural laxative, but my mom likes to eat them as a simple and healthy dessert because slow simmering softens and thickens dried plums into a sweet syrupy goodness. Healthier than taking Ex-lax.
Provided by Garden Gate Kate
Categories Breakfast
Time 31m
Yield 15 stewed prunes, 1 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan, place prunes, water, and orange juice. Bring to boil, cover, and simmer for 30 minutes.
- Prunes will absorb most of the water, and the remaining water will thicken into a consistency of syrup. If there is a lot of liquid remaining, simmer, uncovered, for a few minutes until sauce reduces.
- Transfer hot prunes and syrup to a bowl. Pour cold milk over the prunes to cover. Eat with a spoon.
- HINT: This remedy should work within 24 hours and can be safely eaten as often and as long as needed.
- NOTE: If you do not have constipation and just like the taste of stewed prunes, you may add 1/8 teaspoon of ground cinnamon to the prunes mixture before cooking (Cinnamon, oranges, and prunes pair well together.) However, do not add the cinnamon if you are using this for constipation because cinnamon is used as a natural cure for diarrhea and will have the opposite effect of a laxative.
- One cup prunes contains 1274 mg of potassium, which prevents muscle cramps, and 12 grams of fiber to relieve constipation.
PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
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