Prunes In Port Recipes

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Steps:

• Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
• Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
• Repeat with remaining plums.
• Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
• Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
• Process 20 minutes in boiling water bath.

PRUNES IN PORT

Steps:

• soak prunes in the port overnight.
• next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
• take out vanilla bean. (You can wash it and use it again).
• bottle, or store in the fridge.

BEEF IN PORT

Steps:

• Dust the meat in the flour, shaking off any excess. Heat the oil in a large casserole pan and brown the meat in batches over a high heat. Remove with a slotted spoon
• Reduce the heat and add the onion and celery to the pan and soften before returning the beef to the pan. Add the port and cook uncovered on a high heat for a few minutes. Add the ketchup and some salt and pepper.
• Reduce the heat and simmer covered for a couple of hours on a very low heat - add the mushrooms half an hour before the end if using.
• It is mandatory to serve with mash.
• http://www.loadsofrecipes.co.uk

PRUNES STEWED IN PORT WINE

Steps:

• Combine all the ingredients in a 2-quart saucepan. Add enough water to bring the liquid level just up over the prunes. Bring to a simmer and cook, uncovered, over medium-low heat for about half an hour, or until the prunes are very soft. Add more water as it simmers, if necessary. Serve over yogurt, oatmeal, panna cotta, a plain cake, on toast, or anything else you can think of