Soused Prunes And Blueberries
From jo_jo_ba 10 years ago
- 5 months to make
- Serves 12
A hefty dose of booze slowly infuses its way into a mixture of dried fruit for a perfect accompaniment to roast game meats or pork (reminiscent of Prunes in Armagnac) at dinnertime, as well as served over yoghurt or pound cake for dessert. Read more This takes at LEAST 5 months to infuse - plan ahead! NI includes all alcohol, as it makes a delicious syrup. See less
Ingredients
- 1 cup prunes shopping list
- 2 tbsp dried wild blueberries shopping list
- 3 whole black peppercorns shopping list
- 1 cup Grand Marnier shopping list
- 1 cup brandy shopping list
- 2 tbsp brown sugar shopping list
- ¼ tsp nutmeg shopping list
How to make it
- Combine the prunes, blueberries and peppercorns in a quart jar (you want room for expansion).
- Whisk together the Grand Marnier, brandy, sugar and nutmeg and pour overtop of the fruit.
- Place the lid on the jar and shake to distribute the liquor-sugar mix.
- Place in a cool, dark place for 5-6 months (it gets better for at least a year), toppping up the jar with additional Grand Marnier or brandy if the level drops below the fruit.
- Makes 1 1/2 cups, 12 (1/4-cup) servings
People Who Like This Dish 3
- clbacon Birmingham, AL
- ducky20536 Nowhere, Us
- Good4U Perth, Canada
- jo_jo_ba Oshawa, CA
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