Prep 5 mins
Cook 10 mins
This is a recipe received in email from www.whfoods.org - a great source of nutritional information. I'm keeping it as I have poached prunes, err ... I mean dried plums (have you noticed that re-branding as of late? LOL), for years with out ever writing down the recipe. It is nice to sometimes substitute Madeira for the OJ/lemon juice & adding the peel of an orange to the brew.
- 1 cup orange juice, preferably fresh squeezed
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest, grated (minced fine too)
- 1⁄4 cup honey
- 1⁄2 teaspoon cinnamon (1 cinnamon stick fine too)
- 1⁄4 cup walnuts, chopped
- 24 prunes (unpitted if you can find them)
- Combine orange and lemon juice, lemon zest, honey, and cinnamon in a medium sized saucepan. Bring to a simmer on high heat and add prunes.
- Turn the heat as low as possible and cover. Simmer gently for only about 10 minutes. Keep an eye on them so prunes don't get soggy. Add chopped walnuts and cook for another couple of minutes.
- Remove prunes with a slotted spoon and turn the heat to medium-high; reduce the liquid to about half. Pour the syrup over the prunes and chill or serve warm. If using cinnamon stick - leave it in the syrup with the prunes.