Stewed Prunes a la General Dufour

Ingredients

• Procure ten ounces of the best imported prunes
• a quart of cold water
• half a pint of cold water
• a two-inch-length piece of cinnamon
• two ounces of fresh butter
• four ounces of powdered sugar
• a pint of Bordeaux wine

Method

1. 1

   Soak prunes in cold water for four hours, drain, then cook with cold water, lemon zest, cinnamon, butter, and sugar for two hours.

2. 2

   Add wine, heat without boiling, then cool in a stone jar.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 322. The excerpt below is the record exactly as published.

Stewed Prunes a la General Dufour.— Procure ten ounces of the best imported prunes (which should invariably be purchased at a responsible dealer's), and put them in a vessel with a quart of cold water, letting them soak for four hours; then thoroughly drain them. Put them in a saucepan with half a pint of cold water, the zest of a sound lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter, and four ounces of powdered sugar. Place the pan on a slow fire, and with the spatula stir carefully and gently once in a while, to avoid breaking them. After letting them cook slowly for two hours, remove the pan from the stove, and add immediately a pint of Bordeaux wine

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