Jun 5, 2019 · Under proper treatment, prunes acquire a deep richness and silky soft texture, oozing sweet, dark plum juice. And when you combine that delicately tannic juice with red wine, well, they’re downright indulgent. I was inspired by Molly’s recipe (in turn inspired by David Leibovitz) for stewed prunes.

Nov 1, 2017 · This simple one-pan recipe for pork tenderloin with port and dried plums is fancy enough for company, and easy enough for Tuesday night!

Dec 29, 2021 · Put the pan over moderate heat and add the port. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Add the broth, prunes, and the remaining 1/4 teaspoon salt.

Prunes will keep for 1 to 2 weeks in the refrigerator. Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance. Stir together all ingredients in a heavy medium saucepan until sugar has dissolved.

Heat oil in a medium, heavy-bottomed skillet over high heat. Pat pork dry, and season with salt and pepper. Cook pork in oil until brown, about 4 minutes or until cooked to desired doneness. Transfer to a warm platter; set aside. Remove skillet from heat. Discard fat, …

soak prunes in the port overnight. next morning combine everything and simmer for about 30 minutes, stirring occasionaly. take out vanilla bean. (You can wash it and use it again). bottle, or store in the fridge.

Pour in the port, stock and honey and scrape up any browned bits from the bottom of the pot. Add the prunes, the optional brandy, and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top.

This dish marries the rich, robust flavors of slow-cooked pork with the subtle sweetness of port wine and prunes, creating a symphony of hearty and sophisticated tastes. Ideal for special occasions or a cozy family dinner, this recipe brings warmth to any table.

Jul 9, 2019 · Place prunes in bowl. Heat port, brown sugar, cinnamon stick and peel in saucepan and bring to boil. Pour over prunes, cover and leave to go cold. Remove cinnamon stick and put prunes into sterilised jars and seal. Keep for at least 1 week before using. It's best to keep it for a week before serving. Keeps well in fridge. Serve with icecream.

Oct 16, 2016 · "One of my favorite things to serve for a cheese course or dessert is English Stilton and glass of Port wine," says Barefoot Contessa host Ina Garten in her new cookbook, Cooking for Jeffrey...