What's that? You don't like prune
s, you say? Yes, this recipe would
sound oh so much more appetizing if it was called Plums in Port Wine
but alas, they're not quite the same thing... so I'll just have to
insist you try this ridiculously
recipe before taking your word for it.
- 125g prunes with seeds
- Whole prunes with the seed still inside will stay intact better,
but you can use seedless ones in a pinch
- 1 dl port wine
This is a good way to dispose of suboptimal ports, or those dregs
that have been sitting at the bottom of the bottle for a bit too long
- 0.5 dl sugar
- A stick of cinnamon
- Place prunes in a bowl and cover with water. Soak for 12 hours.
- The prunes will by now have more or less reconstituted their
pre-dried appearance. Drain, keeping 1 dl of the soaking water for
the next step.
- Place prunes, port, soaking water, sugar and cinnamon in a pot.
Bring to a boil, stir carefully (just enough to dissolve sugar) and cook
gently for 30 minutes.
- Remove from heat and allow to cool down. That's it!
These can be used in two ways: as a condiment, or as dessert.
If used as a condiment, you'll want to pair them with pork or
poultry, which pair up well with something as sweet and spicy as this.
Just serve in a separate dish and skewer at will.
For dessert, most anything dairy will match nicely. Whipped cream,
perhaps with a dash of cognac if you're feeling decadent?
Vanilla ice cream? Even yogurt, in a pinch? And by no means
let the juice go to waste; instead, drizzle it over the dish
and scoop it up. Yum yum!