Prunes in port and orange syrup

Preparation info
  • Serves


    • Difficulty


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.


  • 300 g sugar
  • 1 stick cinnamon
  • 1 vanilla pod


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