Stewed Prunes. (Compote de Pruneaux.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 45 min Total: 45 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

three quarters of a pound of French plums ↝ Plums, raw [Fruits and Fruit Juices]
a quarter of a pound of loaf sugar ↝ Sugar, NFS [Sugars and honey]
three quarters of a pint of claret
a little piece of stick cinnamon and lemon peel tied together ↝ Sugar, cinnamon [Sugars and honey]
a little piece of stick cinnamon and lemon peel tied together ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (3)

Into a saucepan put three quarters of a pound of French plums, a quarter of a pound of loaf sugar, three quarters of a pint of claret, and a little piece of stick cinnamon and lemon peel tied together, and cook for about three quarters of an hour.
Remove the cinnamon and lemon peel and reduce till the syrup is about the consistency of thick cream.
Use when cold.

Original Text

Stewed Prunes.
(Compote de Pruneaux.)
Into a saucepan put three quarters of a pound of French plums, a quarter of a pound of loaf sugar, three quarters of a pint of claret, and a little piece of stick cinnamon and lemon peel tied together, and cook for about three quarters of an hour; remove the cinnamon and lemon peel and reduce till the syrup is about the consistency of thick cream. Use when cold.

Notes

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