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.
PRUNES IN ORANGE SAUCE
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
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
PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE
Steps:
- Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
- Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
- In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
- In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
- Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
- Serve with chutney and cream sauce.
PRUNES IN RED WINE
Provided by Florence Fabricant
Categories one pot, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine wine, orange peel, peppercorns, cloves, cinnamon sticks and allspice in a 2-quart saucepan. Bring to a simmer. Stir in sugar. Simmer 10 minutes. Add prunes, simmer 10 minutes more. Remove from heat. Stir in triple sec.
- Transfer to a bowl, cover and set aside up to 3 hours before serving, turning prunes in wine syrup from time to time. Strain, reserving syrup in a bowl. Return prunes to syrup and discard spices. Serve at once, with a dollop of cream if desired, or refrigerate until ready to serve.
BELGIAN RABBIT WITH PRUNES IN WINE SAUCE
Rabbit has long been underrated on our side of the ocean-not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat.
Provided by Olha7397
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- MARINADE: Combine all ingredients for marinade in large plastic bag. Place bag in shallow glass, stainless steel or plastic bowl.
- Remove head from rabbit and cut the rest into 6 pieces. Place in bag with marinade; close top firmly with a twist tie and lay flat in dish. Marinate rabbit pieces, turning bag periodically, for 2 to 4 hours.
- Soak prunes in water while rabbit marinates.
- Remove rabbit from marinade and wipe dry; reserve marinade. Toss meat in flour and reserve on paper towels. Strain marinade, pressing out and reserving all liquid.
- In large heavy saucepan, melt butter, add oil and, over medium high heat, brown rabbit. With slotted spoon, remove rabbit and set aside. Saute onions for 5 minutes; return rabbit to pan and add salt, pepper, wine, strained marinade, prunes and their soaking water. Mix gently but thoroughly to blend all ingredients. Bring to boil, reduce heat and simmer, partially covered, for 30 to 40 minutes or until rabbit is tender and sauce thickened.
- Taste, adjusting seasoning if desired. Transfer to heated serving bowl and garnish with orange peel. Makes 6 servings.
- Canadian Living.
Nutrition Facts : Calories 512.7, Fat 21.1, SaturatedFat 6.9, Cholesterol 139.4, Sodium 513, Carbohydrate 21.7, Fiber 2.1, Sugar 9.3, Protein 46.9
PRUNES POACHED IN RED WINE
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
PRUNES IN ORANGE-WINE SAUCE
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
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
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