Sweet and Sour Prunes from The Cooking of South West France by Paula Wolfert
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.
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Ingredients
- 1 cup brewed tea, preferably chamomile or orange pekoe
- 1⅓ cups granulated sugar
- 1 cinnamon stick
- 2 cups tarragon white wine vinegar
- About 1 cup vodka
- 2 whole cloves
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