Tea Poached Prunes Kumquats Food
TEA POACHED PRUNES & KUMQUATS
Poached prunes are a delight to have in the fridge. I love them in simple syrup/sherry and in Armagnac with big curls of orange rind & cinnamon sticks.I was pleased to see this recipe in the Tribune Food & Drink Weekly Guide to add to my prune repertoire. Serve in a bowl with plenty of syrup, adorned with a dollop of thick yogurt or sour cream - a lovely treat or breakfast.
Provided by Busters friend
Categories Breakfast
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags (sans tags) and bring to a gentle simmer, stirring so the sugar dissolves.
- Add the prunes to hot tea syrup and steep with lid on for about 20 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. Stir occasionally.
- Once the prunes are tender allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
- To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
- Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
- Serve the prunes with a bit of their liquid in deep soup plates, with kumquats strewn over the top.
POACHED KUMQUATS
Steps:
- Wash and trim off the ends of: 1 pound kumquats.
- Slice them crosswise into 1/8- to 1/4-inch pinwheels, removing the seeds as you go. Combine in a small saucepan: 2 cups water, 1 cup sugar, One 1-inch piece of vanilla bean, split lengthwise, seeds scraped into the pan.
- Bring to a boil, stirring to dissolve the sugar. Adjust the heat to a low simmer and add the sliced kumquats. Let them cook gently until translucent and tender, about 12 to 15 minutes. Remove from the heat and let them cool in the poaching syrup.
POT-ROASTED PORK WITH PRUNES AND ARMAGNAC
From Master Class at Johnson and Wales #322 - Potato Fest, chef Gordon Hammersley. No quantities were provided in the episode, so all quantities are estimated from watching - I make no guarantees! If you try it and think something needs to be tweaked, please let me know!
Provided by DrGaellon
Categories < 4 Hours
Time 3h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Add armagnac and prunes to a cold pan. Set over medium flame and heat until armagnac begins to bubble. CAREFULLY tip the pan AWAY from you until the alcohol catches flame. (If you have an electric stove, use a long match.) Turn off the heat and allow the alcohol to burn off.
- Tie the pork shoulder with butcher's twine, using 4-6 loops.
- Heat 2 tbsp oil in a sauté pan. Sprinkle meat liberally with salt and pepper, and massage into surface. When oil is shimmering, put roast in pan. Brown meat on all sides, until well-browned. Remove meat to a dish and set aside. Pour out fat.
- Add 1 tbsp fresh oil to pan. When hot, add onions. Sprinkle with a pinch of salt and pepper. When nicely browned, add white wine, armagnac, chicken broth, chili flakes, honey and tomato paste. Stir together. Add sage. Return pork to the pan. Pour over the plumped prunes and their armagnac. Bring to a boil, cover tightly, and move to a 325F oven for 2 to 2 1/2 hours.
- Carefully remove pork to a cutting board. Set pan over medium heat and reduce slightly. Remove string from roast. Allow roast to rest 10-15 minutes, then carve ¼-1/2" thick slices. Add parsley to sauce and pour over sliced pork.
Nutrition Facts : Calories 723, Fat 46.3, SaturatedFat 14.9, Cholesterol 161, Sodium 264.1, Carbohydrate 30.5, Fiber 3.2, Sugar 18.9, Protein 40.9
More about "tea poached prunes kumquats food"
EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From latimes.com
Servings 4Estimated Reading Time 5 minsCategory DESSERTSTotal Time 50 mins
- To poach the prunes, combine one-fourth cup of the sugar with 1 cup of water in a small saucepan, add the tea bags and bring to a gentle simmer, stirring so the sugar dissolves. Add the prunes and continue to gently simmer for about 10 minutes until the prunes are tender. If your prunes are large or quite dry, they make take longer. If necessary, add a bit more water to keep them covered.
- Once the prunes are tender, remove from the heat and allow the mixture to cool to room temperature. Remove the tea bags and gently squeeze them to extract additional flavor before discarding them. Set aside the prunes (with their liquid).
- To glaze the kumquats, bring 1 cup of water, the remaining one-fourth cup sugar and the kumquats to a boil in a small saucepan.
- Reduce the heat to a gentle boil and cook for about 10 minutes, keeping an eye on them during the last few minutes as the liquid reduces and becomes syrupy. Cool to room temperature.
RECIPE: EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From latimes.com
Is Accessible For Free FalseEstimated Reading Time 2 mins
POACHED PRUNES AND KUMQUATS - DAVID LEBOVITZ
From davidlebovitz.com
Estimated Reading Time 7 mins
EATING KUMQUAT FRUIT WITH RECIPE IDEAS - PLANT FOOD AT …
From plantfoodathome.com
DILMAH CEYLON BREAKFAST TEA POACHED PRUNES - DILMAH TEA RECIPES
From teainspired.com
RECIPE: EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From pinterest.com
POACHED TUNA WITH KUMQUATS AND JALAPEñO RECIPE - DONALD LINK
From foodandwine.com
POACHED PRUNES AND KUMQUATS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PRUNE VS KUMQUAT - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
ALMOND JELLY WITH POACHED KUMQUATS RECIPE FROM THE REAL FOOD …
From cooked.com
KUMQUAT TEA | MISS CHINESE FOOD
From misschinesefood.com
DILMAH CEYLON BREAKFAST TEA POACHED PRUNES
From teainspired.com
POACHED KUMQUATS AND ASIAN PEARS IN VANILLA SCENTED SYRUP
From tastingspoons.com
PRUNES - KITCHENBAZARPK.COM
From kitchenbazarpk.com
POACHED PRUNES AND KUMQUATS RECIPE
From recipegraze.com
7 AMAZING WAYS TO USE KUMQUATS - US CITRUS
From uscitrus.com
RECIPE: EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From pinterest.co.uk
EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS - RECIPES LIST
From recipes-list.com
KUMQUAT TEA - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
KUMQUAT FRUIT TEA RECIPE – EATING CHINA
From eatingchina.com
TEA-SOAKED PRUNES. TASTY AND DELICIOUS!
From teashop.com
WHAT TO DO WITH ALL OF THOSE KUMQUATS? RECIPES, NUTRITION NOTES
From nola.com
TEA AND KUMQUATS, ANYONE? - COOKING WITH TEA T CHING
From tching.com
PARISIAN PRUNE DESSERTS - DAVID LEBOVITZ
From davidlebovitz.com
RECIPE: EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From baltimoresun.com
COOKING WITH KUMQUATS: 13 FAVORITES FROM PROFESSIONAL CHEFS
From foodandwine.com
POACHED PEARS WITH KUMQUATS RECIPE | EAT SMARTER USA
From eatsmarter.com
10 KUMQUAT RECIPES TO TRY THIS WINTER | ALLRECIPES
From allrecipes.com
TEA POACHED PRUNES & KUMQUATS RECIPE - FOOD.COM
From pinterest.com
TEA-POACHED CALIFORNIA PRUNES ARCHIVES - CALIFORNIA PRUNES
From californiaprunes.net
HOW TO EAT A KUMQUAT: TIPS & RECIPE IDEAS - PLANTURA
From plantura.garden
TEA-POACHED PRUNES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
AOL FOOD - RECIPES, COOKING AND ENTERTAINING - AOL.COM
From aol.com
KUMQUATS: NUTRITION, BENEFITS, RISKS, & PREPARATION - WEBMD
From webmd.com
RECIPE: EARL GREY TEA-POACHED PRUNES WITH GLAZED KUMQUATS
From chicagotribune.com
KUMQUAT - CARE, REPOTTING, WATERING, & HOW TO DEAL WITH PESTS AND …
From nature-and-garden.com
MOSCATO ZABAGLIONE WITH TEA-POACHED CALIFORNIA PRUNES
From californiaprunes.net
PRUNES POACHED IN RED WINE FOOD- WIKIFOODHUB
From wikifoodhub.com
KUMQUAT RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love