Stewed Pruneaux de Tours
From Modern cookery, in all its branches, 1884
Serves 2
Common French plums can be prepared similarly.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 496. The excerpt below is the record exactly as published.
STEWED PRUNEAUX DE TOURS, OR TOURS DRIED PLUMS. These plums, which resemble in form small dried Norfolk biffins, make a delicious compote: they are also excellent served dry. In France they are stewed until tender in equal parts of water, and of the light red wine of the country, with about four ounces of sugar to the pound of fruit: when port wine is used for them a smaller proportion of it will suffice. The sugar should not be added in stew- ing any dried fruits until they are at least half-done, as they will not soften by any means so easily in syrup as in unsweetened liquid. Dried jlums, 1 lb.; water, \ pint, and light claret, £ pint, or water, | pint, and port wine, \ pint : \ \ hour. Sugar, 4 oz.
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