Prunes in Claret from The Times Cookery Book by Katie Stewart
Soak the prunes overnight in the mixed claret and water. Place the prunes and the liquid in a saucepan and add the pared lemon rind and cinnamon. Bring up to the boil and simmer gently for 10–20...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Saucepan
- Stove
- Fine-mesh sieve
- Mixing bowl
- Measuring cup
- Spoon
- Peeler
- Chef's knife
- Whisk
- Plate
Ingredients
- walnut halves
- 2 level tablespoons cornflour
- 4–6 oz (100–175 g) castor sugar
- small stick of cinnamon
- few pieces thinly pared lemon rind
- ½ pint (3 dl) water
- ½ pint (3 dl) claret
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Stewed Prunes from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Prune Tart from Treasured Polish Recipes for Americans by Polanie Club
app.ckbk.com
Peanut Brittle from The Times Cookery Book by Katie Stewart
app.ckbk.com
Prune Pudding from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Prune Pudding from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Chestnut and Cream Dessert from The Times Cookery Book by Katie Stewart
app.ckbk.com
Chestnut Purée for Game from The Times Cookery Book by Katie Stewart
app.ckbk.com
Orange and Walnut Cake from The Times Cookery Book by Katie Stewart
app.ckbk.com