Prunes In Orange Sauce Recipes

PRUNES IN ORANGE SAUCE

Prunes in Orange Sauce image

This is a recipe received in email from www.whfoods.org - a great source of nutritional information. I'm keeping it as I have poached prunes, err ... I mean dried plums (have you noticed that re-branding as of late? LOL), for years with out ever writing down the recipe. It is nice to sometimes substitute Madeira for the OJ/lemon juice & adding the peel of an orange to the brew.

Provided by Busters friend

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup orange juice, preferably fresh squeezed
1 tablespoon fresh lemon juice
1 teaspoon lemon zest, grated (minced fine too)
1/4 cup honey
1/2 teaspoon cinnamon (1 cinnamon stick fine too)
1/4 cup walnuts, chopped
24 prunes (unpitted if you can find them)

Steps:

Combine orange and lemon juice, lemon zest, honey, and cinnamon in a medium sized saucepan. Bring to a simmer on high heat and add prunes.
Turn the heat as low as possible and cover. Simmer gently for only about 10 minutes. Keep an eye on them so prunes don't get soggy. Add chopped walnuts and cook for another couple of minutes.
Remove prunes with a slotted spoon and turn the heat to medium-high; reduce the liquid to about half. Pour the syrup over the prunes and chill or serve warm. If using cinnamon stick - leave it in the syrup with the prunes.

Nutrition Facts : Calories 175.3, Fat 3.4, SaturatedFat 0.3, Sodium 1.8, Carbohydrate 38.5, Fiber 3, Sugar 28.1, Protein 1.8

ORANGES AND PRUNES IN CARDAMOM TEA SYRUP

Oranges and Prunes in Cardamom Tea Syrup image

This recipe can be prepared in 45 minutes or less but requires additional sitting time.

Provided by Jacqueline Deaves

Yield Serves 8

Number Of Ingredients 5

Ingredients

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

Steps:

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 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.

PRUNES IN ORANGE-WINE SAUCE

Prunes in Orange-Wine Sauce image

Make and share this Prunes in Orange-Wine Sauce recipe from Food.com.

Provided by evelynathens

Categories Dessert

Time 17m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

5 tablespoons sugar
2 teaspoons grated orange zest
12 ounces pitted prunes
1/2 cup fresh orange juice
1/2 cup port wine
1/2 cinnamon stick
1/2 cup golden raisin

Steps:

Put all the ingredients, except the raisins, in a saucepan.
Simmer over medium heat until prunes soften, stirring occasionally, about 12 minutes.
Remove cinnamon stick.
Spoon into serving bowl and stir in raisins.
Let stand atleast 2 hours to blend flavours (can be prepared up to 1 week ahead; refrigerate).
Serve cool or at room temperature.
Note: To make these a little more decadent, you could serve in a pretty, fancy glass, with a dollop of greek yoghurt, creme fraiche, or sour cream and a sprinkling of crushed pistachios.

Nutrition Facts : Calories 118.5, Fat 0.1, Sodium 3.5, Carbohydrate 25.1, Fiber 0.6, Sugar 20.9, Protein 0.6

PRUNES POACHED IN RED WINE

Prunes Poached In Red Wine image

Provided by Molly O'Neill

Categories dessert

Time 10m

Yield 8 servings

Number Of Ingredients 6

Ingredients

Zest of 2 oranges, removed in long strips
3 tablespoons black peppercorns
1/2 cup fresh orange juice
1 750-milliliter bottle merlot
1 cup sugar
2 pounds pitted prunes

Steps:

Tie the orange zest and peppercorns in a piece of cheesecloth and place in a large saucepan. Add the orange juice, wine and sugar and stir to combine. Place over medium heat and simmer for 10 minutes. Remove from heat and add the prunes. Refrigerate overnight. Serve at room temperature, spooned over vanilla ice cream.

Nutrition Facts : @context http, Calories 475, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 1 gram, Fiber 10 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 73 grams

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