Spiced Shallots And Prunes Recipes
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 SHALLOTS AND PRUNES
Categories Fruit Side Vinegar Prune Spice Port Fall Chill Cinnamon Shallot Simmer Gourmet Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Blanch shallots (not peeled) in boiling water 2 minutes, then drain in a colander and rinse under cold water to cool. Peel shallots, then combine with remaining ingredients in a 10-inch heavy skillet. Simmer, uncovered, over moderate heat, stirring occasionally, until shallots are tender, 20 to 25 minutes. Transfer to a bowl and cool. Chill, covered, at least 8 hours for flavors to meld. Discard whole spices. Serve at room temperature.
SPICED PRUNES IN RED WINE
Make and share this Spiced Prunes in Red Wine recipe from Food.com.
Provided by GAM-20
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
- Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
- Bring to a boil over medium-high heat, reduce to a simmer.
- Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
- Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.
Nutrition Facts : Calories 297.5, Fat 0.2, Sodium 5.5, Carbohydrate 54.9, Fiber 3, Sugar 41.7, Protein 1
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