Best 4 Prunes In Orange Sauce Recipes

PRUNES IN ORANGE SAUCE

Steps:

• Combine orange and lemon juice, lemon zest, honey, and cinnamon in a medium sized saucepan. Bring to a simmer on high heat and add prunes.
• Turn the heat as low as possible and cover. Simmer gently for only about 10 minutes. Keep an eye on them so prunes don't get soggy. Add chopped walnuts and cook for another couple of minutes.
• Remove prunes with a slotted spoon and turn the heat to medium-high; reduce the liquid to about half. Pour the syrup over the prunes and chill or serve warm. If using cinnamon stick - leave it in the syrup with the prunes.

ORANGES AND PRUNES IN CARDAMOM TEA SYRUP

Steps:

• With a vegetable peeler remove zest from 2 oranges and in a 2- to 3-quart saucepan combine zest and tea bags. Bring 4‚ cups water to a boil and pour over zest and tea bags. Let mixture steep 5 minutes and discard tea bags. Halve cardamom pods and add with sugar to tea mixture, stirring until sugar is dissolved.
• In pan boil tea mixture until reduced to about 3‚ cups. Pour mixture into a large heatproof bowl and add prunes. Cool mixture completely and discard zest.
• With a sharp knife cut peel from oranges, including all white pith. Cut oranges crosswise into 1/3-inch-thick slices and add to prune mixture. Macerate fruit, covered and chilled, at least 2 hours and up to 1 day. Bring fruit to room temperature before serving.

PRUNES IN ORANGE-WINE SAUCE

Steps:

• Put all the ingredients, except the raisins, in a saucepan.
• Simmer over medium heat until prunes soften, stirring occasionally, about 12 minutes.
• Remove cinnamon stick.
• Spoon into serving bowl and stir in raisins.
• Let stand atleast 2 hours to blend flavours (can be prepared up to 1 week ahead; refrigerate).
• Serve cool or at room temperature.
• Note: To make these a little more decadent, you could serve in a pretty, fancy glass, with a dollop of greek yoghurt, creme fraiche, or sour cream and a sprinkling of crushed pistachios.

PRUNES POACHED IN RED WINE

Steps:

• Tie the orange zest and peppercorns in a piece of cheesecloth and place in a large saucepan. Add the orange juice, wine and sugar and stir to combine. Place over medium heat and simmer for 10 minutes. Remove from heat and add the prunes. Refrigerate overnight. Serve at room temperature, spooned over vanilla ice cream.