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Spiced prunes in red wine with Earl Grey cream
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650ml vegetarian red wine
4 tbsp clear honey
3 tbsp dark brown soft sugar
½ cinnamon stick
8 black peppercorns
4 allspice berries
4 broad strips pared orange zest
Juice of ½ orange
Juice of 1 lemon or ½ bergamot (if available)
275g prunes (pitted or unpitted)
FOR THE CREAM
300ml double cream
2 tbsp Earl Grey tea (loose leaf, not from a bag)
Juice of ½ lemon (or ½ bergamot)
2 tbsp icing sugar
1. Put the red wine in a saucepan with 250ml water and all the other ingredients, except the prunes. Bring slowly to the boil, stirring a little to help the sugar dissolve. Add the prunes and immediately turn down the heat. Simmer very gently for 20-30 minutes (keep an eye on them, as some prunes become soft very quickly), then remove from the heat and leave to sit for at least 4 hours, or ideally overnight.
2. Lift the prunes into a serving bowl and strain the poaching liquor. It should be slightly syrupy but if it’s too thin, reduce it by boiling, then leave to cool and pour it over the prunes.
3. To make the cream, put half the double cream into a saucepan with the tea and bring to just under the boil. Take it off the heat and leave to sit for a couple of hours so that the tea can infuse the cream. Strain, and put the cream in the fridge to get completely cold.
4. Add the rest of the cream and whip it adding the bergamot or lemon juice (the juice will make the cream thicken more) to give soft peaks, then add the icing sugar. Serve the prunes with the cream and some little biscuits.
Typical values per serving:
This recipe was first published in Thu Feb 22 09:53:35 GMT 2018.