Prune Sauce 350g (12oz) no-soak stoned prunes, chopped 1 medium cooking apple, peeled, cored and chopped Grated rind and juice of ½ lemon 3 tablespoons of red wine 1 stick of cinnamon (about 5cm (2in) long) Salt and pepper Place the prunes, apple, lemon rind and juice with the cinnamon stick into a saucepan, add the wine and cook on a medium heat until the fruit is soft. Then remove the cinnamon stick and blend the sauce using a food processor or blender. Season to taste and set aside until needed. The sauce can be made a few days earlier and should be refrigerated. Gently reheat when ready to serve the meal. newyearseve.tripod
Posted on: Tue, 29 Oct 2013 16:45:45 +0000
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