Best 3 Prunes In Orange Sauce Recipes
Indulge in a culinary journey with our enticing collection of prune recipes, featuring the delectable Prunes in Orange Sauce. This classic dessert tantalizes taste buds with a harmonious blend of sweet and tangy flavors. Plump, succulent prunes are stewed in a luscious orange sauce, resulting in a dish that is both comforting and elegant.
Our culinary repertoire expands beyond this timeless classic, offering a diverse array of prune-infused creations. Embark on a taste adventure with our savory Prune-Stuffed Chicken, where tender chicken breasts are filled with a delectable mixture of prunes, nuts, and aromatic spices. For a delightful vegetarian option, try our hearty Prune and Bean Casserole, a symphony of flavors and textures that will leave you craving more.
For those with a sweet tooth, our Prune and Apple Crumble beckons with its golden-brown crust and a filling that bursts with the goodness of prunes and apples. And our Prune and Chocolate Truffles are an exquisite treat, offering a delightful balance of rich chocolate and the natural sweetness of prunes.
Each recipe in this collection has been carefully crafted to showcase the versatility and deliciousness of prunes. Whether you're seeking a comforting dessert, a savory main course, or a sweet treat, our prune recipes will surely satisfy your cravings. Let your taste buds embark on a culinary adventure as you explore the diverse flavors and textures that prunes have to offer.
PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
PRUNES STUFFED WITH WALNUTS IN ORANGE JUICE
Steps:
- Make the hole in each prune a little wider with your finger and stuff each with a walnut half. Put them in a pan, cover with orange juice, and simmer over low heat for 20-30 minutes, or until they are soft, adding a little water if they become too dry. Serve chilled as they are, or with the topping.
- For the optional topping, whip the cream until it thickens, and add sugar and rose water. Pour all over the prunes and chill together before serving, or pass round in a bowl for people to help themselves.
- Variation
- Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.
PRUNES IN ORANGE-WINE SAUCE
Make and share this Prunes in Orange-Wine Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put all the ingredients, except the raisins, in a saucepan.
- Simmer over medium heat until prunes soften, stirring occasionally, about 12 minutes.
- Remove cinnamon stick.
- Spoon into serving bowl and stir in raisins.
- Let stand atleast 2 hours to blend flavours (can be prepared up to 1 week ahead; refrigerate).
- Serve cool or at room temperature.
- Note: To make these a little more decadent, you could serve in a pretty, fancy glass, with a dollop of greek yoghurt, creme fraiche, or sour cream and a sprinkling of crushed pistachios.
Nutrition Facts : Calories 118.5, Fat 0.1, Sodium 3.5, Carbohydrate 25.1, Fiber 0.6, Sugar 20.9, Protein 0.6
Tips:
- Choose ripe, firm plums with no blemishes. Avoid plums that are too soft or have bruises.
- Prick the plums all over with a fork to help the sauce penetrate the fruit.
- Use a heavy-bottomed saucepan or Dutch oven to prevent the sauce from burning.
- Bring the sauce to a simmer and then reduce the heat to low. Simmer the sauce for at least 30 minutes or up to 1 hour, or until the plums are tender and the sauce has thickened.
- Serve the prunes in orange sauce warm or at room temperature. They can be served as a dessert or as a side dish with roasted or grilled meats.
Conclusion:
Prunes in orange sauce is a classic French dessert that is easy to make and always a crowd-pleaser. The combination of sweet and tart flavors is irresistible, and the prunes are perfectly tender. This dish is also a good source of fiber and potassium. Whether you are serving it as a dessert or a side dish, prunes in orange sauce is sure to be a hit.
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