Paula Wolfert

Sweet and Sour Prunes

Pruneaux à l’Aigre-Doux

Preparation info
  • Makes

    2

    Cups
    • Difficulty

      Easy

Appears in

#61The Cooking of South West France
The Cooking of South West France

By Paula Wolfert

Published 1987

  • About

These are absolutely luscious with terrines, pâtés, and Confit of Pig’s Tongue (see variation, Confit of calf’s Tongue).

Prepare at least 6 weeks in advance.

Ingredients

  • 12 ounces large prunes with pits
  • 1 cup brewed tea, preferably chamomile or orange pekoe

Method

  1. Simmer the prunes in the tea or in water for 10 minutes. Let stand for 2 to 3 hours. Meanwhile, in a nonreactive saucepan, slowly cook the sugar and vinegar, stirring until dissolved. Add the cinnamon and cloves: simmer 10 minutes. Remove from heat and let stand until cold.
  2. Drain the prunes. Roll in paper towels to dry. Prick each 2 or 3 times with a pin. Place in