PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
SPICED ITALIAN PLUMS (PRUNES) IN PORT
We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.
Provided by Outta Here
Categories Plums
Time 1h
Yield 6 pints, 12 serving(s)
Number Of Ingredients 7
Steps:
- Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
- Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
- Repeat with remaining plums.
- Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
- Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
- Process 20 minutes in boiling water bath.
Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2
PORK WITH PORT AND PRUNES
This recipe is adapted from the Global Gourmet. I recently made it for a 'fancy' dinner (using a fresh ham instead of the Boston Butt called for) and we were all impressed.
Provided by evelynathens
Categories Pork
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Combine all dry rub ingredients together and rub meat the night before braising. Refrigerate, covered in plastic wrap, until the next day.
- Preheat the oven to 325°F Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the pork on all sides, 7 to 8 minutes. Remove and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
- Pour in the port, stock and honey and scrape up any browned bits from the bottom of the pot. Add the prunes, the optional brandy, and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
- Place the pot in the middle of the oven and cook for about 1-1/2 hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
- Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary, and carve into 1/2-inch slices. Serve with the sauce and prunes and vegetables.
Nutrition Facts : Calories 922.5, Fat 57.3, SaturatedFat 17.9, Cholesterol 214.7, Sodium 852.8, Carbohydrate 35.6, Fiber 3.6, Sugar 20.1, Protein 55.4
LOIN OF PORK WITH PRUNES
Provided by James Beard
Categories Fruit Roast Prune Pork Tenderloin Fall Thyme Nutmeg House & Garden
Yield Serves 4 to 6
Number Of Ingredients 5
Steps:
- With a sharp knife, make a deep incision lengthwise along the thickest part of the meat. Spread the meat apart, and stuff the prunes into this opening. Sprinkle lightly with nutmeg, then press the meat together again and tie securely. Rub with the thyme and salt and pepper. Place on a rack in a shallow roasting pan. Roast in a 325°F. oven allowing about 23-25 minutes per pound, until the internal temperature reaches 165°F. when tested with a meat thermometer. Baste often with the pan juices and some of the wine marinade from the prunes. Serve with crisp sautéed potatoes, a good salad and a rosé wine or chilled champagne.
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