Dessert is a wonderful compote of prunes stewed in red wine and Port. For a shortcut when making the quiche, you can use refrigerated, ready-to-roll pie crust that can be rolled to fit the pan and ...

Stewed. You can boil prunes in water, along with other ingredients like lemon and maple syrup, until they've softened and expanded. Cool, and then store them in the fridge. ...

As a dessert, and possibly to clear one’s system out, the manual offers a recipe for stewed prunes. To feed 100 soldiers, boil seven pounds of prunes and then cook until tender.

Add prunes with the Armagnac, wine, bay leaves, bouquet garni, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer. Cover pan and transfer to oven.

Instructions. Place the prunes, brown sugar, orange zest and juice and 125 ml (½ cup) water in a saucepan and bring to the boil over medium heat.

Remove lamb from pan and set aside. Add onion to same pan and cook for 5 minutes or until it starts to soften. Reduce heat to low, add raisins and cook for 15 minutes.