Stewed Prunes

Compote de Pruneaux


Into a saucepan put three quarters of a pound of French plums, a quarter of a pound of loaf sugar, three quarters of a pint of claret, and a little piece of stick cinnamon and lemon peel tied together, and cook for about three quarters of an hour; remove the cinnamon and lemon peel, and reduce till the syrup is about the consistency of thick cream. Use when cold.