Poached prunes with Pe­dro Ximénez

SYRUPY SHERRY AND PRUNES – A STICKY, IN­TENSE PUD PAIR­ING

The Simple Things - - LIVING -

Serves 6

375ml Pe­dro Ximénez sherry or Marsala wine 200g sugar 1 cin­na­mon stick, bro­ken in half 1 x 3cm piece fresh ginger, thinly sliced 1 vanilla pod, split length­wise and seeds scraped out 500g pit­ted prunes, halved Vanilla ice-cream, to serve

1 Put the sherry or wine, sugar, cin­na­mon, ginger and vanilla (seeds and pod) in a pan with 125ml wa­ter. Stir over a medium heat un­til the sugar has dis­solved, then add the prunes.

2 Sim­mer gen­tly for 10 mins or un­til the prunes are ten­der, then set aside to cool.

3 Trans­fer the prunes and syrup to a bowl, then cover and chill for at least 3 hours, or up to 4 days.

4 Re­move the cin­na­mon, ginger and vanilla pod from the mix­ture and di­vide be­tween six bowls. Serve with vanilla ice-cream. »

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.