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.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- 300 g sugar
- 1 stick cinnamon
- 1 vanilla pod, split
- 200 ml ruby port
- juice and grated rind of 1 large unwaxed orange
- 500 g ready-to-eat stoned prunes
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 dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Prune and armagnac ice cream from Winter Food by Jill Norman
app.ckbk.com
Port-Simmered Prunes with Mascarpone
shop.woodlandfoods.com
Port-Simmered Prunes with Mascarpone
shop.woodlandfoods.com
Poires et Pruneaux au vin Rouge from The Cooking of Provence by Patricia Lousada
app.ckbk.com
Prune and Armagnac Ice Cream from The Great Ice Cream Book by Jon Croft
app.ckbk.com
Prune and port tart
womensweeklyfood.com.au
Prune Tart Recipe | Samsung Food App
app.samsungfood.com
Prune-Armagnac Ice Cream Recipe
food.com