Whether served at a breakfast buffet next to yogurt, used as a topping for pastry cream-filled tarts ream, or spooned over roast chicken or pork, gingered prunes are a sweet and versatile side dish for a variety of savory and sweet preparations.
Yield: 6 servings
600 g / 3 cups Whole Pitted Dried Plums
480 ml / 2 cups Prune Juice
55 g / 1/2 cup finely chopped peeled fresh ginger
1 lemon, sliced and seeded
Honey to taste
Bring all ingredients except honey to a boil in a medium saucepan. Reduce heat and simmer, uncovered, for 15 minutes or excess liquid has cooked off, stirring occasionally. Add honey if a sweeter taste is preferred. Serve warm or cold.
![<p>Though this dish borrows inspiration from galbi jjim, a Korean braise featuring shortribs cut across the bone, it uses boneless meat to easily accommodate a pressure cooker. The other major difference is the seasonings. Here, Dried Plum Puree and mirin provide most of the sweetness, allowing for less added sugar. This sauce is thickened to […]</p>](http://www.sunsweetingredients.com/wp-content/uploads/pressure-cooker-Korean-shortribs-square.jpg)
