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.
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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
Details
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.
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