Soused Prunes
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
54
Spice
55
Sweetness
42
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Brown Sugar (packed)1 cup
Granulated Sugar1 cup
Cider Vinegar2 cups
Water10
Whole Cloves1 tsp
Allspice (whole)2 tbsps
Pure Maple Syrup1 small
Orange (sliced)45 small
Pecan Halve (about 1/8 cup)6 tbsps
RumDirections:
1
In a large heavy saucepan combine sugars, vinegar, water, and spices and boil, stirring, until sugars are dissolved
2
Add maple syrup, orange and lemon slices, and prunes and simmer, covered, until prunes are plump and very tender, about 25 minutes
3
Transfer prunes with a slotted spoon to a bowl and boil syrup until thickened and reduced to about 1 1/2 cups, 15 to 20 minutes
4
With a slotted spoon remove spices, orange, and lemon and discard
5
With a small knife cut a slit in side of each prune and stuff with a pecan half
6
Divide stuffed prunes among 3 clean 12-ounce jars and pour enough hot syrup into each jar to just cover prunes
7
Add 2 tablespoons rum to each jar and cover tightly, turning jars a few times to distribute rum
8
Prunes keep, covered and chilled, 1 month
9
In a large heavy saucepan combine sugars, vinegar, water, and spices and boil, stirring, until sugars are dissolved
10
Add maple syrup, orange and lemon slices, and prunes and simmer, covered, until prunes are plump and very tender, about 25 minutes
11
Transfer prunes with a slotted spoon to a bowl and boil syrup until thickened and reduced to about 1 1/2 cups, 15 to 20 minutes
12
With a slotted spoon remove spices, orange, and lemon and discard
13
With a small knife cut a slit in side of each prune and stuff with a pecan half
14
Divide stuffed prunes among 3 clean 12-ounce jars and pour enough hot syrup into each jar to just cover prunes
15
Add 2 tablespoons rum to each jar and cover tightly, turning jars a few times to distribute rum
16
Prunes keep, covered and chilled, 1 month