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Sweet and Sour Prunes
Pruneaux à l’Aigre-Doux
Preparation info
- Makes
2
Cups - Difficulty
Easy
Appears in
Published 1987
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 1 cup
Method
- 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.
- Drain the prunes. Roll in paper towels to dry. Prick each 2 or 3 times with a pin. Place in
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