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Author Notes: Back in Feastivals' "catering days" my cousin and partner, Judy Kreloff, came up with these tasty morsels as a surprise addition to a cocktail buffet. They are also an amazing accompaniment to grilled or roasted pork, or meaty fish dishes. —ChefJune
Serves a bunch
- 5 boxes pitted prunes
- 3 tablespoons unsalted butter
- 2-3 medium-sized onions, coarsely chopped
- 2 green peppers cut in 1/2" dice
- 1 tart apple, peeled & chopped
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano (or use 2 tablespoons of each, fresh)
- 2 whole dried bay leaves
- 3 tablespoons Madras curry powder
- 10 ounces chicken stock (or water)
- 3-4 tablespoons all-purpose flour
- juice of 1/2 lemon
- 8 ounces plain yogurt
- grated unsweetened coconut for garnish
- In a large saucepan, melt the butter and sauté the onions until translucent. Add green pepper and apple, and all the spices. Cook down.
- Add flour and make a roux. Stir until flour is beige and well incorporated.
- Add stock or water. Simmer 20 minutes. Add yogurt and lemon juice. Add prunes and simmer for about 20 - 30 minutes.
- Refrigerate until ready to serve, but be sure to bring up to room temperature. Garnish with unsweetened coconut.
- This recipe was entered in the contest for Your Best Condiment
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.