The thing to do with ripe prunes is just pitting them, throwing a dash of finely ground, good quality cane sugar over them, and letting them marinate in the fridge for 1-1,5 hours.
NO stewing, NO heat, NO cooking. That would be a spoiler, “The Swiss Guy” says. See posts with that label. Make this your new habit with (ripe) fruit.
This can be done with pitted grapes, apricots, berries, etc.
And I wouldn’t be the author of a seriatim sugar rant if I wouldn’t disobey about sugar in this particular case: I substituted the sugar with 1 teaspoon of cinnamon powder and, as I happened to have it a knife point of star anise powder. With prunes this can be done, they’re sweet enough. I would use sugar with acidic berries.
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