by hardlikearmour
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Expand1 cup red wine vinegar Ask a question about this ingredient
12 2-inch strips orange peel (pith is okay here) Ask a question about this ingredient
1/2 cup freshly squeezed orange juice Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
2 teaspoons cardamom seeds Ask a question about this ingredient
1/2 teaspoon coriander seeds Ask a question about this ingredient
1/2 teaspoon pink peppercorns Ask a question about this ingredient
1/2 3" stick cinnamon, broken in half Ask a question about this ingredient
1 pound pitted prunes Ask a question about this ingredient
2 teaspoons orange blossom water Ask a question about this ingredient
Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
Ask a question about this stepRemove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate.
Ask a question about this stepYes, but you need to make more liquid. Abbie and I discussed it earlier this year via e-mail so I'll find the thread and forward it to you.
Just made these for the first time and they were wonderful- such an explosion of flavor! My hubby won't let me make anything unless I reduce the sugar content. I used a liquid sweetner, only half a cup, and still the syrup was thick and delicious. Also sub 12 kumquats because that's what I had, and they were great too.
Thank you so much!
Ooohh.... I love the idea of kumquats sliced up in this! I'm thrilled you tried them and enjoyed them!
Just made my first batch of these little gems, substituting Jerez sherry vinegar, grains of paradise pepper and Meyer lemon peel (which was so lovely to chew on afterwards!). Thank you for such a lovely recipe!
I'm glad you enjoyed them, and your substitutions sound delicious! I love Meyer lemon and grains of paradise.
Another converted household chiming in! The first batch disappeared immediately; this will now be something I keep on hand at all times if I can possibly help it. (I can relate to aargersi's habit of eating them right out of the jar.) Thank you, HLA!
Hooray! I love to convert the anti-prune crowd!
These are amazing, hardlikearmour! They have been on my must-try list since you posted them, and I totally regret not making them sooner. I especially love the bites with the peppercorn. So far my favorite way to eat them is to spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup. So delicious!!
I'm glad you tried them, and your serving suggestion sounds amazing!
Oh I love that - I have a batch of them and I have just been eating them straight out the jar whenever I walk by the fridge!!!!
I'm making these tomorrow! I can't wait!! Hope you had a great Thanksgiving, HLA!
Thanks, CS! I did have a great Thanksgiving! I hope you enjoy the prunes.
They were sooooo good!! Thanks for a great recipe!!
I am making a batch of these right now and the whole house smells amazing!
I love aroma, too!
Had these today at a food52 potluck. Sensational!! Thinking maybe some of my very special friends might be receiving these for the holidays. Just amazing. ;o)
Thank you, AJ! I'm thrilled you enjoyed them, and wish I could've been at the potluck with you - I bet it was a great one.
Yes, it was sensational, in all respects. Hats off to TasteFood for hosting a truly magical potluck. Great people, great food . . . what you would expect from the FOOD52 community!! I'm going to make a mixed batch of these, using prunes and figs. I think the figs would add a nice dimension, especially in flavoring the syrup. I tend to find cardamom to be quite assertive -- I think it's one of those spices that speaks more loudly to some than others -- so I'm tempted to head these more in the direction of a Gibassier, with star anise and maybe just a few crushed cardamom seeds. Stay tuned! ;o)
They were definitely spiced for the cardamom contest! I considered adding star anise when I first made them, but was worried it would become the predominant flavor. I'm sure it will be delicious with the orange and prunes and figs - definitely report back!
funny-- i was trying to write a shopping list for the prunes from memory, and i wrote down "star anise" before i realized the recipe doesn't use it. plums and star anise are one of my favorite flavor combinations, so i guess i was going on instinct : )
Hi HLA - I made these today and they are super delicious! I had white peppercorns, so I used a few of them. All the flavors are lovely together. I reduced the syrup and have the prunes percolating in the fridge. I am taking them to a dinner in a few days, to be served over homemade cognac ice cream. Thanks for a lovely recipe.
Thanks, Bevi! Homemade cognac ice cream sounds fabulous, and I bet they will go quite nicely with it.
Thanks, tripleV! It definitely exceeded my expectations when I first made it.
Just wanted to say that I am so glad to have had the opportunity to try these! My husband says he would like to try them w/o the pink peppercorns...will let you know when I try that :)
Huzzah!
I just can't get over how delicious these are. They are other-worldly good. What a fabulous recipe; they're now a house staple.
Thank you! I think they are surprisingly delicious, and I'm glad you agree!
These are AMAZING. I must always keep a jar in the house at all times now. They're great on a cheese plate, cut up into salads, as a garnish for pork, duck, and chicken, and the sauce is delicious mixed into salad dressings or drizzled over ice cream. GENIUS.
Thank you, ladykave! I'm glad you like them. I like the syrup in bubbly water with lemon juice as a soda, too.
geez this looks fantastic!
thanks, frankieolives. I almost always have a jar in the fridge.
Midge, I'm so glad you commented on this. Somehow it had gotten past me. My mother grew up on a farm in Michigan, and used to tell of her mother making stewed prunes with cream skimmed from milk from their cows "because we were so poor". Many years later, guess what turned up on the dessert menu at Chez Panisse. This looks heavenly. I need a dessert for a Tuesday luncheon, and I've already got the gelato. Thank you!
Let me know what you think, boulangere!
Helen's All Night Diner brought a jar of these to our Boston potluck/rhubarb extravaganza yesterday and they were sensational. Will definitely be trying them in the near future!
Much as I've grown to love Montana (I'm a Cal gal), it's a long way from everywhere. Including California.
I'm tickled you enjoyed them! I'm jealous about your potluck/rhubarb extravaganza, was it fun?
I'm thinking of trying to arrange a meetup somewhere in the area of the PNW this fall. Would you be interested? I have a nephew who lives in Seattle who would likely love to have us invade their kitchen and feed them.
bien sûr! Seattle is only about a 3-hour drive from Portland.
It was so much fun. There was talk of a pickling potluck this summer. It's a long way to come, but just know that you're both welcome to join us!
SKK lives in Seattle, too. Let's give this some thought. And Midge, we'll let you know when, too!
wish it were possible to have considered a meet up in Boston, but it is graduation-pa-looza out here. If anybody has time to come to western Mass this next weekend, I hope to do some rhubarb pickling!
We missed you Sagegreen; will keep you posted about any summer potluck plans. Rhubarb pickling sounds so cool, thanks! Going to Vermont next weekend, hoping it's not too late to forage ramps and fiddleheads..
Thanks, that would be great. June 4th is the big strolling of the heifers in downtown Brattleboro with a record breaking endeavor to make the world's largest smoothie with all local ingredients! I hope to attend.
Oh yes! She had made them with mixed dried fruits and they were beyond tasty!
Mmmmmm... I made a remixed version of these last night using what I was able to lay my hands on in the pantry. (Where on earth have my cardamom and coriander both gone????) Wanting for the right spices, I was forced to make several substitutions. I used about 1/2 the sugar, a mix of ground cinnamon, roughly crushed black peppercorns, whole cloves, and 2 star anise pods and a splash of cherry cider in place of the orange blossom water (because, why not!). They are divine. I spooned them over Greek yogurt and topped them with almonds for an amazing take-to-work lunch. I'm excited to try this method and various spice blends with other dried fruits, too... Thanks for the inspiration.
Awesome! I love how versatile this recipe really is, and am glad to hear how well your version came out!
Cheers and Congratulations to your "runners-up" status, HLA...this is a lot to smile about!
Thanks, lapadia! Prunes vs. cake isn't really much of a contest ;). I've already picked out what I'm getting from the WS catalog.
And what, pray tell, might that be? I'm dying of curiosity. ;o)
Congratulations on being a runner up!! Your recipe is a keeper!
A new pair of kitchen shears (Wustoff pull-apart) & an Emile Henry Baking Dish (though I haven't settled on the exact one I want.)
@dymnyno. Thanks! I'm really happy that multiple people have tried it and made their own variations. Love food52!!!!
So true - prunes can be a hard sell :). But, for its versatility, uniqueness, and awesome flavor, this recipe is a definite winner!
thanks, fiveandspice! I'm just tickled cooks that I admire have actually tried my recipe ;)
At one time the Prune Advisory Board had a huge ad campaign to change the name and perception of prunes by calling them dried plums.
yes, dymnyno! one of the reasons why I especially liked hla's recipe is because she calls them Pickled Prunes and not Pickled Dried Plums ;)
Cheers, Sara! I know I will love these - and just a few hours ago the Beard Foundation tweet was "Who said prunes aren't sexy?" with a link to their blog and a menu by chef April Bloomfield, including a prune-armagnac ice cream. Thanks for such a lovely recipe!
Thanks for everyone's encouragement! I was really quite delighted to be a finalist, and even more delighted so many of you offered such kind words.
The brown fig + Meyer lemon and orange zests + white wine vinegar variation turned out sensationally. Went easy on the cardamom, included a cinnamon stick, and a few crushed grains of paradise. I reduced the sugar by half, thinking the sweetness of the figs would make up for it. They're pretty tart but delicious. I made them the night before I went out of town for a few days, so they actually were able to sit for 72 hours before I tasted them. So, so good. ;o)
That sounds delicious! I think a pod of star anise would work with that mix. Nice, AJ!
Actually, I did put a pod or two of star anise in it! So delicious. ;o)
LOL. Great minds think alike!
I butterflied and stuffed a pork loin with this(chopped up) last night and it was fabulous! I made a little sauce by deglazing the pan with a little apple cider and then swirled some butter and Dijon mustard to make a light sauce to dribble over the pork.
Next time invite me to dinner! Sounds delish.
Pretty tasty, I'd bet! Add a little whipped cream and probably would be divine.
Wow! Now this definitely contributed to tonight's heavenly dessert- Turkish figs and golden raisins steeped in white balsamic vinegar with similar spices over Greek yogurt. Thank you so much for the inspiration! <3
Awesome! Sounds really delicious. The community here is great, and I love how we inspire each other.
Just whipped up a batch. They are so so good right out of the pot, I can't imagine how good they are going to be tomorrow for breakfast over oatmeal.
I'm glad you like them!
So excited to try this!
I eat prunes every day, as does my Dad and his Dad...
This Christmas we made Prune Ice Cream with Armagnac from Bouchon. Fantastic!
It combines the slightly sour ,creamy creme fraiche with the full sweetness of prunes and the potent Armagnac. Will make again! Especially good right out of the ice cream maker.
Thank you for the recipe!
That ice cream sounds fabulous!
I used a rosemary and orange peel red wine vinegar that I made during one of several vinegar rampages last winter -- the herb notes are nice with the almost resin-y character of the cardamom and grains of paradise that I subbed for the red peppercorns. This is such a good recipe. I'll be making another batch soon . . . . .I simply love the idea of using golden prunes, and Hamada comes to one of our local markets, so I'll have to run some down . . . and thinking I'd use white wine vinegar, and change up the spices a bit, too. (I have a batch of Turkish brown figs pickling now in a white wine vinegar and citrus peel brew, inspired by this.);o)
It makes me happy to have inspired you, AJ!
Hooray for Pickled Prunes! I can't wait to make them! Congrats on the EP and on being a finalist, hla!
Thanks, all for your kind words! I'm really excited to be a finalist. My work day has been crazy (a dog tried to eat me, and a client was on a cell phone meeting for an hour during a scheduled appointment - long enough for me to spay a dog, then do the appointment!) so this was a pleasant and welcome surprise! Thanks, A&M, and my wonderful food52 friends.
Congratulations! These look amazing!!!!
These sound amazing! Do you open up the cardamom pods and use just the seeds inside, or use the whole pods? Thanks
I opened them, but you could easily use the whole pods to avoid biting into whole cardamom seeds (something I enjoy, but not everyone does) You could also use a mortar and pestle to roughly grind the spices. It's a very forgiving and adaptable recipe!
Congrats! These had winner written all over them. As soon as I can snag some orange flower water, I am going to mix up a batch.
Hey, melissav, I didn't have any orange flower water and made them without and they are just great as is!! (I also subbed grains of paradise for the red peppercorns because, inexplicably, I was out of them. That was a good choice, too.) Next time I'm going to add extra orange peel and some Meyer lemon peel, too, because the peel is just as tasty as the prunes themselves! ;o)
I agree, AJ! The peel is really yummy, and extra would be a great idea.
Congrats. I made these right after you posted it. I used organic golden prunes and instead of orange water, I used Cointreau. Fabulous!
Love the addition of Cointreau!
I used golden prunes from Hamada Farms in Kingsburg, CA. They sell at a lot of farmers' markets.
I bet the golden prunes are really pretty, too!
These look delicious. I am a huge fan of the under-appreciated prune.
Yah!!!! Major congrats hardlikearmour! this looks fabulous! I'm going to make these over the next couple days for sure!
Yipee! I am so thrilled for you, hardlikearmour! Congrats on being a finalist - I can't wait to try these.
congrats hardlikearmour! I love prunes and will try this soon!
Congrats!!! These look seriously awesome!
Thanks, Table9!
Made some of these last night, and just tasted a few. They're so good!! I didn't have any pink peppercorns so I used grains of paradise. Definitely a keeper!! Would love to know about other pickle recipes that you make . . . . .;o)
Awesome, AJ. I'm so glad you liked them; makes me happy inside! I love grains of paradise, too.
Cool! Let me know how you like them.
I was hoping you'd spot this! Hope you survive yet another winter storm.
YUM!! Every kid in Hawaii grows up snacking on pickled prunes - locally known as prune mui (when prunes are wet) or li hing mui (when dried). They are salty-sweet-sour taste bombs. I can almost taste these - I bet they are amazing!
Thanks, gingerroot! The ones I made are not salty, but they are taste bombs. Next time I'll add some salt and see how it works out.
love prunes
You should try them pickled ;)
I saw "pickled" and I thought, Huh? I should have known better. Sounds awesome!
I thought it sounded somewhat crazy, but right up my alley at first. They are a nice balance of tart and sweet.
Hmmmmm this is really creative and sounds delicious! Nice pic, too.
Thanks, dymnyno. When I saw the article I thought it was a brilliant idea, so had to try it with my own spin.
lol, drbabs.
I have a quart of nice orange/rosemary red wine vinegar that I made last year, which would be perfect for this. The rosemary is very subtle, plus I like a light herb note with cardamom. Thanks for posting this recipe!!! I'm making these this week. ;o) P.S. I make a prune + smoky tea + cardamom + pink peppercorn tea loaf (my own recipe) . . . we're definitely on the same wavelength here.
Nice, AJ. I love smoky tea, and was contemplating doing a smoked earl grey & cardamom caramel recipe!
PS. I don't see your tea loaf recipe listed! Seems like a glaring omission.
I'll try to . . . but I can't post it until I can test it to confirm amounts, times, etc. It's in a spattered, cryptic, back-of-the-envelope state right now, plus I've been dealing with a mal/not-functioning refrigerator since Friday . . . . the repair guy came today, but I'm still not sure the problem has been corrected . Quite a challenge. You get the picture. ;o)
Fromage Blanc from Cypress Grove, one of my favorite goat cheeses! (though their Humboldt Fog is my absolute favorite.) They're really easy to make, the hardest part is not snacking on them right away!
I just buy a big hunk, so there's plenty to go around. Love to eat it with fresh figs and a light drizzle of honey!
These sound fantastic! What's on the toast? Ricotta or goat cheese?
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The ingredient tableau: prunes, cinnamon stick, cardamom, orange flower water, pink peppercorns, sugar, red wine vinegar, coriander, and orange.
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We squeezed twice as much orange juice as we needed by mistake (see back right) -- it didn't go to waste.
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This is one of those great recipes where you just measure and dump -- we love those!
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A shower of sugar.
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Aren't the spices (and zest) beautiful, floating like a raft on the liquid?
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Pink peppercorns add welcome heat.
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What's the saying about a watched pot? This one boiled anyway.
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Be careful dropping the dates into the syrup -- no one likes scalded fingertips!
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The dates simmer gently for 20 minutes, absorbing all the great flavors.
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20 minutes later...
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I FINALLY got around to making these and they're delicious! I'm wondering if after the liquid is reduced, do you think I could can them for Christmas presents? I know lots of prune lovers.