Spiced Prunes

By BARBIE

Spices and a touch of lemon make these stewed prunes elegant enough for a company brunch. In Berne, Indiana, the Swiss Amish always serve these at weddings.

Ingredients

• 1 pound dried prunes
• 3 cups water
• 1 cinnamon stick
• 1 teaspoon whole allspice
• 1/2 teaspoon whole cloves
• 2 strips lemon rind, 1/2 inch wide and 3 inches long
• 1 cup brown sugar
• 1/4 cup lemon juice

Preparation

Step 1

In a large saucepan, combine prunes and water. Place spices and lemon rind in a piece of cheesecloth and tie tightly. Drop into saucepan. Cover pan, bring to a boil over high heat, then lower heat and simmer for ten minutes. Remove pan from heat, and stir in brown sugar and lemon juice. Let cool, then store in a glass jar in refrigerator overnight. Remove spice bag just before serving. These will keep for five days, refrigerated.