Preparation info

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By Peter Gilmore

Published 2014

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  • 28 unpitted prunes
  • 100 ml ( fl oz) pedro ximenez noble sour vinegar
  • 100 ml ( fl oz) pedro ximenez sherry


Place the prunes in a bowl and pour over 300 ml (10½ fl oz) cold water, cover and refrigerate overnight. Tip the prunes and soaking liquid into a large saucepan and shake gently until they settle into a single layer, then add the vinegar and sherry. Bring to a simmer and cook over low heat for 20 minutes, making sure the prunes are always covered by the liquid. Top up with cold water if necessary.

Remove the pan from the heat and set aside to cool. Drain the prunes and reserve the liquid.

Slip the stones from the prunes and discard. Return the pitted prunes to the cooking liquid and set aside until ready to reheat.