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.|