Prunes in Port and Spice Syrup

This prune in port syrup recipe is for making the prune jam that goes into the centre of the tarts – the jam is normally made with just prunes, sugar and water then pushed through a sieve or blitzed in a processor till it’s to a jam consistency. I have decided to have the prunes soak in the port and spice syrup till I make the tarts, which will be in a couple of weeks… That’s if it doesn’t all get eaten before then as this ia amazing drizzled over ice cream.

Ingredients

500g prunes, pitted

1/2 cup brown sugar

3 cups water

3 strips orange rind

1 cinnamon stick

1 vanilla bean

2 whole cloves

1 tsp nutmeg, freshly ground ideally

2 cups tawny port

sterilised jars

Finding Feasts - Prunes in Spiced Port Syrup

Method

Combine the water, sugar, orange rind, cinnamon, nutmeg, cloves and vanilla bean (leaving out the prunes and port only) in a saucepan and bring to the boil. Reduce to a simmer and leave to cook for 10 minutes without a lid.

Finding Feasts - Prunes in Spiced Port Syrup

Add the prunes and cook on a simmer for another 15 minutes, stirring occasionally.

Finding Feasts - Prunes in Spiced Port Syrup

Sterilise your jars by placing them in a 130°c / 265°f oven for 15 minutes. You can also boil them if that works for you.

Finding Feasts - Prunes in Spiced Port Syrup

Once the prunes have cooked, remove the whole spices and rind and pour in the port. This doesn’t need to be cook unless you want to burn of the alcohol.

Place your jars in the sink (incase they shatter) Carefully remove the prunes and place into the jars, leaving enough room at the top to hold the liquid – you want lots of the liquid!

Finding Feasts - Prunes in Spiced Port Syrup

Top with some of the orange rind

Finding Feasts - Prunes in Spiced Port Syrup

and then seal.

Finding Feasts - Prunes in Spiced Port Syrup

Stunningly delicious when served with ice cream!

Finding Feasts - Prunes in Spiced Port Syrup

 

Prunes in Port and Spice Syrup
Author: 
Recipe type: Condiments and Preserves | Dessert
Cuisine: Finnish
Prep time: 
Cook time: 
Total time: 
 
The Finns have a Christmas Prune Tart that uses a prune jam filling...I have just made it a little more adult.
Ingredients
  • 500g prunes, pitted
  • ½ cup brown sugar
  • 3 cups water
  • 3 strips orange rind
  • 1 cinnamon stick
  • 1 vanilla bean
  • 2 whole cloves
  • 1 tsp nutmeg, freshly ground ideally
  • 2 cups tawny port
  • sterilised jars
Instructions
  1. Combine the water, sugar, orange rind, cinnamon, nutmeg, cloves and vanilla bean (leaving out the prunes and port only) in a saucepan and bring to the boil. Reduce to a simmer and leave to cook for 10 minutes without a lid.
  2. Add the prunes and cook on a simmer for another 15 minutes, stirring occasionally.
  3. Sterilise your jars by placing them in a 130°c / 265°f oven for 15 minutes. You can also boil them if that works for you.
  4. Once the prunes have cooked, remove the whole spices and rind and pour in the port. This doesn’t need to be cook unless you want to burn of the alcohol.
  5. Place your jars in the sink (incase they shatter) Carefully remove the prunes and place into the jars, leaving enough room at the top to hold the liquid – you want lots of the liquid!
  6. Top with some of the orange rind and then seal.

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