Marinated Prunes and Almonds Recipe by Ruth Paget
Serves 6
Ingredients:
-1 pound prunes
-1/2 cup sugar
-1 teaspoon cinnamon
-1 cup prune liquid for boiling
-1/2 cup amontillado sherry
-2 tablespoons rum
-1 cup slivered almonds
Steps:
1-Place prunes in a bowl. Add cold water to cover and set in a refrigerator over night.
2-Drain prune liquid and measure 1 cup for use in the recipe. Combine prune liquid with sugar and cinnamon. Bring liquid to a boil.
3-Remove liquid from heat. Halve the prunes and take out pits. Add boiling liquid to prunes along with sherry, rum, and almonds.
4-Place prunes and liquid in the refrigerator and chill thoroughly. Serve over ice cream.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
