<p>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.</p>
<p>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.</p>
Ingredients

    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

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Instructions

    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.

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