Confiture aux Prunes from Memories of Gascony by Pierre Koffmann
Sprinkle the plums with the sugar and leave to macerate overnight. Next day, put the plums in a saucepan with the vanilla or lemon, if you like, and cook over low heat for about 3 hours, until the ...
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Ingredients
- 1 kg/2¼ lb very sweet plums, halved and stoned
- 1 vanilla pod or a few slices of lemon (optional)
- 150 g/5 oz caster sugar
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