Poached prunes with Pedro Ximénez
SYRUPY SHERRY AND PRUNES – A STICKY, INTENSE PUD PAIRING
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. »