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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.