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
Ingredients
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5
boxes pitted prunes
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3 tablespoons
unsalted butter
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2-3
medium-sized onions, coarsely chopped
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2
green peppers cut in 1/2" dice
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1
tart apple, peeled & chopped
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1 tablespoon
dried thyme
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1 tablespoon
dried oregano (or use 2 tablespoons of each, fresh)
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2
whole dried bay leaves
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3 tablespoons
Madras curry powder
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10 ounces
chicken stock (or water)
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3-4 tablespoons
all-purpose flour
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juice of 1/2 lemon
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8 ounces
plain yogurt
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grated unsweetened coconut for garnish
Directions
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In a large saucepan, melt the butter and sauté the onions until translucent. Add green pepper and apple, and all the spices. Cook down.
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Add flour and make a roux. Stir until flour is beige and well incorporated.
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Add stock or water. Simmer 20 minutes. Add yogurt and lemon juice. Add prunes and simmer for about 20 - 30 minutes.
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Refrigerate until ready to serve, but be sure to bring up to room temperature. Garnish with unsweetened coconut.
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator
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