Ingredients
- Half pound of tenderized prunes
- Castor (i.e. fine crystal) sugar
Directions
Place the prunes in a basin and cover with boiling water. Allow to stand for 5 minutes, then drain and re-cover with fresh boiling water. Allow to stand for a further 5 mins. then drain and continue with recipe.
Weigh the prunes and place in saucepan with an equal weight of castor sugar (about 8ozs.) Just cover with cold water and bring slowly to the boil. Simmer gently, stirring occasionally, until the prunes are tender and the syrup thickens (about 5 - 10 mins.). Using the prongs of a fork, drain the prunes one at a time from the hot syrup. Roll in castor sugar. Leave overnight in a warm place to dry, then store in a screw-topped jar.
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Submitted 6/13/05.
Source: The Times Cookery Book, K. Stewart
Submitted By: Shelly Black
shellack@aol.com
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