Prunes add richness to hot or cold dishes

Prunes add a richness to many dishes and are especially nice when combined with other fruits in hot or cold compotes. Pitted prunes with cooked apples slices, pears or peaches, and pineapple chunks is an especially good compote when served warm, perhaps with a topping of sour cream or creme fraiche.

Pitted, chopped prunes will also add flavor to molasses spice cookies, gingerbread, spice cake or banana or apple cake batter.

Try spiced prunes as a garnish for pork and game. Spiced Prunes 1 pound pitted dried large prunes 1 cup sugar 1 cup cider vinegar 1 teaspoon cinnamon 1 teaspoon ground cloves

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In medium saucepan over high heat, place prunes in water to cover and heat to boiling. Reduce heat to low. Cover, and simmer 10 minutes. Drain.

In same saucepan over high heat, heat to boiling remaining ingredients with 1 cup water. Boil 1 minute. Add prunes and heat to boiling. Cover and refrigerate. Spiced Prune Cookies 1/2 cup shortening 3/4 cup brown sugar 1 egg 1/2 cup molasses 2 1/2 cups cake flour 2 teaspoons baking powder 3/4 teaspoons baking soda 1 teaspoon salt 1 1/2 teaspoons ginger 1 1/2 teaspoons cinnamon 2 cups cooked, chopped pitted prunes

Cream shortening and brown sugar until fluffy. Add egg and molasses. Beat well. Sift together flour, baking powder, soda, salt, ginger, and cinnamon.

Add flour mixture to creamed mixture and mix thoroughly. Add prunes. Drop by teaspoons on ungreased cookie sheet and bake in 400 degrees F. oven about 10 minutes.

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