Prunes in port and orange syrup from Winter Food by Jill Norman
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
- 200 ml ruby port
- juice and grated rind of 1 large unwaxed orange
- 1 vanilla pod, split
- 500 g ready-to-eat stoned prunes
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