CookEat Recipe
Cold Stewed Prunes and Pear Halves
The reviewed claret-and-spice stewed prunes from No. 1 with six peeled pear halves added just before simmering, served cold.
Method
Steps
Step 1
Soak about 454 g prunes in about 1.9 L cold water, covered and refrigerated, for the source's twelve hours. Drain thoroughly and discard that water.
Step 2
Put the drained prunes in a clean saucepan with about 240 mL fresh cold water, about 240 mL claret, half a cinnamon stick, about 113 g sugar, two bay leaves and the rind of one small lemon.
Step 3
Immediately before heating, peel and core three medium firm pears, cut into six halves and add them to the prune pan. The source also permits six preserved pear halves if fresh pears are unavailable, without specifying any preserving liquid.
Step 4
Cover and simmer gently for the No. 1 thirty-minute guide, checking that pears are tender yet hold together. Transfer to a clean food-safe container and cool promptly under refrigeration. Remove bay leaves, cinnamon and lemon rind before serving cold.
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