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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
Cool Ice Cream Tips
They'll change the way you cook—er, churn
The coolest ice cream tips.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.