|The Glorious Soups and Stews of Italy|
|by Domenica Marchetti|
Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best.
Results 1 - 10 of 57 for stewed prunes
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Let prunes soak in water ... refrigerator. Then add your orange juice and cinnamon and sugar. Bring to boil. Reduce heat and let simmer for 20 to 25 minutes.
1. Brown the ... low heat. Add prunes and let simmer ... keep warm until ready to serve. It's ideal to serve with white cooked rice. Makes about 6 servings.
Preheat oven to ... in apricots and prunes. Cover and ... and liquid is reduced to sauce consistency, about 45 minutes longer. Season with salt and pepper.
Soak 1/2 pound of prunes and 2 cups ... cooked, thicken the juice and prunes with 2 tablespoons of flour dissolved with water. Cook until thickened. Cool.
Beat sugar, oil ... dry ingredients then prunes, fold in ... vanilla. Cook to soft ball stage, pour immediately over cake which has been turned out of pan.
Cream shortening. Add ... milk. Blend in prunes. Bake in ... Bake 35-40 minutes at 350 degrees. When cool spread with mocha or light chocolate frosting.
Dissolve gelatin in water. While hot, stir in rest of ingredients. Let stand 24 hours to fully develop flavor.
Drain liquid from all fruit, reserving 1 1/2 cups to make syrup. Combine marmalade, butter, spices and reserved liquid. Bring to boil, then simmer 3 ...
Stew prunes. Cut prunes ... apples on grater. Heat oil in pan. Mix all ingredients. Put into casserole dish and cover. Bake at 350 degrees for 50 minutes.
This bit of information was found in a quaint, old handwritten recipe book from Great-grandmother's day. It is included here mainly for the purpose ...
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