Bring the water, quinoa, nutmeg, and ginger to a boil in a small pot. Reduce heat and simmer, covered, for 10 minutes. Then stir in the prunes and rice milk. Cover the pot again and cook for another five minutes
or Prune Filling Place the prunes in a bowl and cover
In a small saucepan, place prunes, water, and orange juice. Bring
Grind prunes, figs and raisins in blender.
Steep tea in one pint of boiling water for twenty minutes.
Strain.
Cook ground fruit with lemon juice and brown sugar 5 minutes in senna tea.
ngredients.
NOTE:
This recipe yields a lot of sauce
Combine prunes and brandy in a medium bowl. Let stand for 15 mins.
Meanwhile, combine cream cheese and powdered sugar in a small bowl. Stir in nuts. Drain brandy from prunes then stir into cream cheese. Transfer to a piping bag then pipe into prunes and place on a wire rack.
Drizzle prunes with melted chocolate then let set at room temperature.
Combine apple juice, prunes and cinnamon in a small saucepan. Bring to a boil then reduce heat and simmer for 15 mins, or until prunes are plump and soft. Remove from heat and let stand, covered.
Bring milk to a boil in a large saucepan. Gradually stir in rice. Simmer, stirring occasionally, for 35 mins, or until tender. Stir in sugar and nutmeg.
Serve rice topped with prunes.
place prunes in a saucepan, (you may need to do this in batches).
cover with water 3/4 of the way up.
heat through until prunes are plump.
while they are heating through, heat your custard.
pour the prunes and juice into four serving bowls.
pour hot custard over and enjoy.
Combine apples, prunes and 1/4 cup water in a medium saucepan. Bring to a boil then reduce heat and simmer, covered, until apples and prunes are tender. Let cool slightly then blend, process or mash.
1. Halve the prunes.
2. Fill prune half with goat cheese.
3. Slice bacon in half.
4. Wrap prune in 1/2 bacon slice.
5. Arrange prunes with the loose end of bacon facing downward on a foil lined baking tray.
6. Broil until browned, turning once.
*Optional: Use decorative toothpicks to make these bites more festive.
In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
Refrigerated, the prunes will keep indefinitely.
To poach the prunes, combine one-fourth cup of
*For prune puree, use blender or food processor.
Add only enough water to prunes to make puree.
For the Stuffed Prunes.
1. Pre-heat the
n high heat and add prunes.
Turn the heat as
Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
Bring to a boil over medium-high heat, reduce to a simmer.
Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.
Place red wine, prunes, black pepper, and cinnamon in
ver the bay leaves and prunes; set aside for 15 minutes
vernight.
Slit open the Prunes & remove the stone.
Slice
he honey, turmeric, cinnamon and prunes (apricots). Add the cilantro. Cover