Prunes in Cherry Brandy

Ingredients

• a pound jar of the best French plums (prunes)
• a pint bottle of good cherry brandy
• a blade of cinnamon
• the zest and juice of one lemon
• two ounces of sugar

Method

1. 1

   Stew plums with claret, cinnamon, lemon, and sugar until soft.

2. 2

   Replace in jar with remaining liquid and add cherry brandy.

3. 3

   Cover and refill as needed.

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 18. The excerpt below is the record exactly as published.

PRUNES IN CHERRY BRANDY. 39 nutty sediment through muslin. Put into a pint of fresh milk, two ounces of sugar ; pour it into an enamelled saucepan, and boil slowly till the sugar is dissolved ; then stir in an ounce , ■ 1 1 ■ 1 mange wUh of dissolved gelatine, and pour the liquid almonds. through a strainer into a basin. Add the almond milk, and a coffeecupful of cream, pour the mi.xture into a mould, set it in ice, and turn it out when firmly set. Stewed prunes, figs, or any cold stewed fruit or jam may accompany. Half of these ingredients will give a nice little mould for two. For stewed prunes [pruncaiix a la chasseur) are to be recommended. Thus prepared they make a nice dish for dessert, and are a very useful addi- tion to the housekeeper’s cupboard. Choose ^ ^ ciicvt^ a pound jar of the best French plums brandy. (prunes), and procure a pint bottle of good cherry brandy, take out the plums, put them into a glazed earthenware or enamelled stewpan with as much light claret as will cover them, a blade of cinna- mon, the zest and juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.