Regency-style French plums (prunes)


  • 300g pitted prunes
  • 1/2 cup port wine
  • 1 cinnamon quill
  • 1 star anise, optional


Prunes sometimes get a bad rap, but they are quite delicious as an accompaniment to roast pork or duck, hand-cut smoked ham or chicken, warmed as a breakfast dish with yoghurt or as a dessert dish with custard.


Allow the prunes to soak in the port overnight, or for a few days if you prefer. Simmer the prunes, cinnamon quill and star anise (if using) and any remaining port in a small saucepan over low heat, adding enough water to just cover the fruit. Simmer until the prunes become soft and plump, then discard the spices. Store in a refrigerator for up to two weeks.

This recipe appeared in the post How to host a Regency breakfast on September 18, 2014.

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