Name: Prunes in port and orange syrup
Yield: Serves 6–8
Cuisine: United Kingdom
Ingredients: 500 g ready-to-eat stoned prunes; juice and grated rind of 1 large unwaxed orange; 1 vanilla pod, split; 200 ml ruby port; 1 stick cinnamon; 300 g sugar

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Like the ice cream opposite, this recipe comes from Agen in southwest France. Make the dish at least a day before you wish to eat it.

Ingredients

300 g sugar
1 stick cinnamon
1 vanilla pod

Method

Heat together the sugar, cinnamon, vanilla pod and 700ml of water. Bring to the boil once the sugar has dissolved, then simmer for 6–8 minutes. Remove the pan from the heat, stir in the port, orange juice and rind and pour over the prunes. Cover and leave in a cool place for 24 hours.

The next day strain off the liquid into a pan, bring to the boil and keep over a high heat until