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Brandied-dried-Plums with Orange Zest
Posted on Tuesday, September 6, 2011 |
|
Courtesy
of California Dried Plum Board |
California Dried Plums and Prunes are considered
superfruits because they have unique
phytochemicals not found in other fruits–and
that translates to key health benefits.
California Dried Plums and Prunes are a source
of important vitamins, minerals, antioxidants
and fiber.
Dried plums steeped in Armagnac brandy with
orange zest, cinnamon and cloves makes a perfect
holiday gift. Serve with ice cream, whipped
cream or rich chocolate cake.
California Dried
Plum Board | Slideshow by JoAnne Green
Ingredients:
4
cups (about 24 ounces) pitted dried plums
2 1/2 cups Armagnac
2 cups strong brewed black tea
3/4 cup sugar
2 tablespoons finely chopped orange zest
4 cinnamon sticks
1/4 teaspoon ground cloves
Directions:
In
medium bowl, combine dried plums and Armagnac;
set aside. Meanwhile, in medium saucepan, bring
tea and sugar to a boil over high heat, stirring
occasionally. Stir in dried plum mixture, orange
zest, cinnamon sticks and cloves. Reduce heat;
simmer, covered, 20 minutes. Remove from heat;
cool 20 minutes, uncovered.
Spoon into jars with lids for gift-giving.
Store, covered, in refrigerator for up to 1
month. Remove cinnamon sticks before serving.
Serve warm, spooned over vanilla ice cream, if
desired. Can also be served warm in individual
dessert dishes, topped with whipped cream and
crumbled macaroons or gingersnap cookies.
Tips:
- Armagnac is an aged French brandy; other
brandies may also be used. When using other
brandies, increase to 3 cups; decrease tea to 1
1/2 cups.
- To brew strong tea, use 2 standard-size tea
bags per 2 cups boiling water.
- For orange zest, use zester or vegetable
peeler to remove orange portion only from
orange; chop finely. Grated orange peel may be
substituted for orange zest; decrease to 1
tablespoon.
-
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