Prune Juice Syrup

Preparation info

  • Difficulty


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By Peter Gilmore

Published 2014

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  • 1 kg (2 lb 4 oz) unpitted prunes
  • 200 ml (7 fl oz) pedro ximenez sherry


Put the prunes in a bowl and pour over enough warm water to just cover. Cover and soak overnight at room temperature.

Strain the prunes, reserving the soaking liquid. Slip the stones from the prunes and discard.

Put the prune flesh, soaking juices and sherry into a pressure cooker. Cook for 2 hours on full pressure. Remove from the heat, allow the pressure to subside, then pass the mixture through a fine sieve, pushing down with the back of a spoon to extract as much liquid as possible. Strain the prune juice syrup again through a fine sieve. Chill until required.