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
SPICED PRALINE MERINGUES
These meringues are intentionally oversized-just as good hung from the Christmas tree as an ornament as they are to eat-and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.
Provided by Yotam Ottolenghi
Categories Christmas Cookies Bake Soufflé/Meringue Spice Cinnamon Clove Almond Wheat/Gluten-Free Hanukkah Edible Gift
Yield Makes 6 (extra-large) or 12 (regular-sized)
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F/190°C.
- Spread the almonds out on a small rimmed baking sheet and roast in the oven for 5-7 minutes, until lightly browned. Set aside to cool. Line two large rimmed baking sheets with parchment paper and set aside.
- Place 1/4 cup/50 g of the sugar in a small saucepan with the water and stir to combine. Cook over high heat for about 4 minutes, until it has turned a light golden brown; do not stir, just gently shake the pan to help the sugar dissolve. Add the almonds and cook for 1 minute, so the nuts are coated and the caramel turns dark, without burning. Pour the mixture onto one of the lined baking sheets and set aside until cool.
- Once cool, break the praline into smaller pieces, place in a food processor and process to form a rough powder. Remove from the machine, place in a shallow bowl and combine with the spices, orange zest and salt. Set aside.
- Spread the remaining sugar out on the second lined baking sheet and place in the oven for 7 minutes, until the sugar is hot. Remove from the oven and lower the temperature to 275°F/130°C. As soon as the sugar is out of the oven, place the egg whites in the bowl of an electric mixer with the whisk attachment in place and beat on high speed until they begin to froth up. Carefully add the hot sugar to the egg whites, 1 tbsp at a time, and continue beating for 7-8 minutes until the mixture is completely cold. At this point it should be silky and thick and keep its shape when you lift a little bit from the bowl.
- . Line two large baking sheets with parchment paper. Use an extra-large serving spoon to scoop up some meringue, and use another large spoon to help shape it into a rough ball the size of a large apple. Sprinkle some praline over half the meringue ball, then place on the baking sheet, repeat with the rest of the mixture, spacing the balls as far apart as possible, as they will increase in size.
- Place the meringues in the oven for 2-2 1/2 hours. Check that they are done by lifting them from the baking sheet and gently tapping to make sure the outside is completely firm and the center is only a little soft. Remove from the oven and leave on the baking sheet to cool.
- Storage
- These will keep for up to 10 days. If you are not hanging them on the tree, wrap them loosely in aluminum foil and keep at room temperature.
SPICED MERINGUES WITH COFFEE-SOAKED PRUNES
The mixed spice in the meringues and plump, juicy prunes give a Christmassy flavour to this budget dinner party dessert
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 1h10m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/fan 130C/gas 2 and line 2 baking sheets with baking parchment. Put the egg whites in a clean bowl and beat with an electric whisk until thickened and frothy. While whisking, add sugar 1 tbsp at a time until the mix is stiff and glossy. Fold in the spice.
- Working quickly, pile 8 big spoonfuls of the meringue onto the baking sheets, spacing them evenly apart. Then, with the back of a spoon, lightly flatten them and hollow out the centres to make nest shapes. Bake for 45 mins, then turn off the oven and leave the meringues inside to cool for 4 hrs or overnight. Can be made 2 days ahead and kept in an airtight container.
- Put the coffee and sugar in a pan with 200ml water. Add the prunes, bring to a simmer, then stir to dissolve the coffee. Leave to simmer for 10 mins until most of the liquid is absorbed, then take off the heat and cool. Can be made 2 days ahead and chilled.
- To serve, whip the cream until it holds its shape. Spoon onto the meringues, then top with the prunes and a little of their juice.
Nutrition Facts : Calories 426 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.11 milligram of sodium
SHABBAT COFFEE CAKE WITH RED WINE-SOAKED PRUNES
Growing up, my favorite thing about Shabbat was the massive platters of cookies, pastries and cakes that would be put out at synagogue after the Friday evening service for the Oneg Shabbat. Oneg Shabbat means the joy of Shabbat. It's all about celebrating and, simply put, happiness; as a child (and now adult) with an insatiable sweet tooth, this spread of sweets was absolutely pure joy and happiness for me. I'd race out of the sanctuary the moment services ended and into the reception room, being one of the first to grab a paper plate and pile it high with one of each. I'd gravitate towards anything with jam, chocolate, powdered sugar and, of course, the little squares of coffee cake, each in its own little paper cup, with a thick layer of streusel on top. As is common in Jewish baking, there was always an abundance of prune-filled cookies and cakes, which at the time I avoided, but as an adult I've come to adore. They have a deep sweetness and a satisfying jammy quality, making them an ideal filling for all kinds of baked goods. In my nostalgic coffee cake, they're first cooked in red wine, another important symbol of Shabbat, and then used to create a jammy ribbon through the middle, revealed with the first slice. Enjoy this coffee cake anytime you need something sweet, nostalgic and joyful, for Shabbat, or not. I love the leftovers with a strong cup of coffee for an indulgent weekend breakfast.
Provided by Food Network
Categories dessert
Time 3h15m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the prunes: In a small pot, combine the prunes, granulated sugar, wine and cinnamon stick if using. Bring it to a simmer over medium heat. Reduce the heat to low and cook, stirring occasionally, until the wine reduces by about a quarter and the mixture becomes syrupy, 15 to 20 minutes. Turn off the heat and let the prunes cool to room temperature. Transfer to a container, cover and refrigerate until you're ready to make the cake. (You can do this up to a week ahead of time and keep them chilled until ready to use.)
- For the streusel topping: Combine the flour, dark brown sugar, cinnamon and salt in a mixing bowl. Break up any lumps of sugar with your hands, and then mix to evenly distribute all the ingredients. Add the melted butter and vanilla, and with a fork, gently mix the mixture together until large crumbles form. Use your hands and continue to gently mix until the topping is in crumbled bits ranging in size from a small marble to a lentil. Cover and place the streusel in the refrigerator to chill while you mix the cake.
- For the cake: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch springform pan with a circle of parchment paper and then butter the bottom and sides with 1 tablespoon of the softened butter. Set aside.
- In a mixing bowl, sift together the flour, baking powder and baking soda. Mix in the salt and set aside.
- In another mixing bowl, cream together the remaining 7 tablespoons of butter with the granulated sugar, vanilla extract and vanilla seeds. I like to do this with a large, stiff spatula, or a wooden spoon, beating the mixture for 2 minutes. Add the eggs and mix to fully combine. Add the sifted dry ingredients to the butter mixture, and gently fold them together until uniform. Last, add the sour cream and gently fold it through the batter until just combined. A few streaks is ok; you don't want to overmix it.
- Remove the prunes from the red wine syrup, straining off the liquid. Save the liquid for later! It's great drizzled on fruit or ice cream. Roughly chop the prunes and set aside.
- Transfer half of the batter to the prepared pan, and smooth it out into an even layer with a spatula. Add the chopped prunes in an even layer and then cover with the remaining batter, smoothing it out into an even layer. Remove the streusel from the fridge and gently break up any large clusters with your hands. Top the cake with the streusel crumbles in an even layer.
- Bake until set and a toothpick inserted in the center comes out clean with just a few moist crumbs, 50 to 55 minutes.
- Allow the cake to cool in the pan on a heatproof surface for at least 1 hour. Release the outer ring of the springform pan, running a butter knife around the edges if the cake seems to stick in any areas. I like to leave the cake on the bottom round of the pan for easy serving.
- Place the coffee cake on a serving platter or cake stand and using a small, fine strainer, dust the powdered sugar all over the top of the cake. Slice and enjoy. Shabbat Shalom!
SPICED PRUNES
Make and share this Spiced Prunes recipe from Food.com.
Provided by Mercy
Categories Lemon
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the prunes and water in a large saucepan.
- Place the spices and lemon rind in a piece of cheesecloth, tie tightly and drop into the saucepan.
- Cover the pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes.
- Remove pan from heat, and stir in the brown sugar and lemon juice.
- Let cool, then store in a glass jar in refrigerator overnight.
- Remove spice bag just before serving.
Nutrition Facts : Calories 242.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 63.9, Fiber 4.1, Sugar 48.3, Protein 1.3
SPICED PRUNE-ALMOND 'COFFEE' CAKE
Categories Cake Coffee Mixer Dairy Breakfast Dessert Bake Prune Almond Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 24
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Generously butter 10-inch (12-cup) tube pan. Sprinkle half of almonds into pan. Tilt to coat bottom and halfway up sides with nuts (do not tap out excess). Combine buttermilk, instant coffee, vanilla and almond extracts in small bowl. Stir until coffee dissolves. Sift flour, baking powder, baking soda, cinnamon, salt and ground cloves into medium bowl.
- Using electric mixer, cream butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Slowly mix in dry ingredients alternately with buttermilk mixture, beginning and ending with dry ingredients. Mix in prunes and orange peel. Pour batter into prepared pan. Sprinkle with remaining almonds. Bake until tester inserted into center of cake comes out clean, about 50 minutes. Cool 30 minutes in pan on rack. Turn cake out onto rack. Quickly turn upright onto platter and cool until just warm.
- For glaze:
- Combine brown sugar, butter and cream in heavy small saucepan. Stir over medium-high heat until butter melts. Boil 2 minutes. Mix in instant coffee granules. Cool slightly. Drizzle glaze over cake.
- Garnish cake with orange slices and cinnamon stick if desired and serve warm or at room temperature.
SPICED PRUNES
Use this delicious recipe in chef Mourad Lahlou's Couscous with Prunes and Toasted Almonds dish from "Mourad: New Moroccan."
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 4 cups
Number Of Ingredients 8
Steps:
- Place prunes in a medium bowl; set aside.
- Place vinegar, sugar, brandy, cinnamon, peppercorns, allspice, and bay leaf in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Pour over prunes and let cool to room temperature.
- Transfer prunes to an airtight container and cover; let stand at room temperature for at least one week before using. Prunes can be stored at room temperature for up to 6 months.
SPICED PRUNES
Steps:
- In a saucepan over medium heat, combine the plums, water, cinnamon, cloves and ginger; bring to a boil. Remove from the heat; cover and let stand until cool. Stir in lemon juice. Store, covered, in the refrigerator.
Nutrition Facts : Calories 159 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 3g fiber), Protein 1g protein.
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