Pickled Prunes

By • January 31, 2011 • 139 Comments

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Author Notes: I was looking for a recipe for quick pickled onions last time I made pulled pork sandwiches, and stumbled across this article: http://www.npr.org/templates/story/story.php?storyId=12111218 I found the idea of pickled prunes intriguing so decided to give it a whirl. I didn't want to use bay or pickling spice so used a mix of cardamom, pink peppercorns, and coriander instead. I also added some freshly squeezed orange juice & orange blossom water to amp up the citrus notes of the orange zest and spices. I think these may be the best tasting prunes I've ever had. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks. (NB: the whole spices will cling to the prunes, and I enjoy eating them as they are like little flavor explosions. If you are averse to this you could coarsely grind them.) - hardlikearmourhardlikearmour

Food52 Review: Once we started to list the ways we could imagine these prunes being served, we had trouble stopping: these sweet, sour and spiced bites would be excellent with a dollop of mascarpone or over ice cream, as a salad component or with oatmeal, or as an accompaniment to cheese or roast pork. The list goes on. In just 20 short minutes, the prunes plump up and absorb the tang of the vinegar and the sweetness of the sugar, and leaving the spices whole means you get little pops of flavor as you savor the fruit. You can reduce the syrup if you like before adding the orange flower water -- we kept it as is. - A&MA&M

Makes about 3 cups

  • 1 cup red wine vinegar
  • 12 2-inch strips orange peel (pith is okay here)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup sugar
  • 2 teaspoons cardamom seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon pink peppercorns
  • 1/2 3" stick cinnamon, broken in half
  • 1 pound pitted prunes
  • 2 teaspoons orange blossom water
  1. Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
  2. Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate.
Jump to Comments (139)

Tags: pairs well with cured meats & paté, sweet and savory

Comments (139) Questions (0)

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Summer_2010_1048

over 1 year ago Midge

I'm with mrslarkin. Total winner material.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Midge. I confess this is one of my favorite recipes (of my own recipes at least)!

Sausage2

over 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Truth! These guys are ah-mazing.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

:-)

Photo_squirrel

over 1 year ago LE BEC FIN

This is terrific and has my brain zipping around like Tinkerbelle- trying to think of various uses.......... Thinking about balsamic and strwberrries so maybe strawberries mixed w/ it(cut up) and topped with a dollop of mascarpone? And then what about pairing them w/ foie gras or pork pate ravs>> Foie Gras Ravs tossed w/ sauteed jerusalem artichoke matchsticks and a little minced pickled prunes.... or Peking Ravs stuffed with French country pork pate and dressed wth tamari and a little pickled prunes.....It reminds me of a similarly spiced strudel filling i do where the prunes are steeped in tea.... so i wonder how these pickles would taste if tea leaves were included (and then removed after the simmering.) What do you think? How fun! I think my go-to use would be served with a country pork or duck pate. How inspiring these prunes are!

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Glad they could inspire you. There's a recipe for Danish Pickled Prunes in Diana Henry's book, Salt Sugar Smoke, that plumps the prunes in tea before pickling them.

Photo_squirrel

over 1 year ago LE BEC FIN

wow! do you know that because you do a lot of recipe research or is that just serendipitously found knowledge?!and more important, what do YOU think about that flavor combo? thx.

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Just luck. I happened to buy the book after the recent Piglet review. I imagine tea would go well with the prunes.

Mrs._larkin_370

over 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

this needs to win, already. :)

Gator_cake

over 1 year ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, mrsL! From your mouth to the editors ears ;-)

Lobster_001

over 2 years ago nannydeb

I FINALLY got around to making these and they're delicious! I'm wondering if after the liquid is reduced, do you think I could can them for Christmas presents? I know lots of prune lovers.

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Yes, but you need to make more liquid. Abbie and I discussed it earlier this year via e-mail so I'll find the thread and forward it to you.

Smokin_tokyo

over 2 years ago BoulderGalinTokyo

Just made these for the first time and they were wonderful- such an explosion of flavor! My hubby won't let me make anything unless I reduce the sugar content. I used a liquid sweetner, only half a cup, and still the syrup was thick and delicious. Also sub 12 kumquats because that's what I had, and they were great too.
Thank you so much!

Gator_cake

over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Ooohh.... I love the idea of kumquats sliced up in this! I'm thrilled you tried them and enjoyed them!

Jules

almost 3 years ago JuliaB

Just made my first batch of these little gems, substituting Jerez sherry vinegar, grains of paradise pepper and Meyer lemon peel (which was so lovely to chew on afterwards!). Thank you for such a lovely recipe!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm glad you enjoyed them, and your substitutions sound delicious! I love Meyer lemon and grains of paradise.

Adrienne_2

almost 3 years ago giuliettanicoletta

Another converted household chiming in! The first batch disappeared immediately; this will now be something I keep on hand at all times if I can possibly help it. (I can relate to aargersi's habit of eating them right out of the jar.) Thank you, HLA!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Hooray! I love to convert the anti-prune crowd!

Img_1958

almost 3 years ago gingerroot

These are amazing, hardlikearmour! They have been on my must-try list since you posted them, and I totally regret not making them sooner. I especially love the bites with the peppercorn. So far my favorite way to eat them is to spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup. So delicious!!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm glad you tried them, and your serving suggestion sounds amazing!

036

almost 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Oh I love that - I have a batch of them and I have just been eating them straight out the jar whenever I walk by the fridge!!!!

Me

almost 3 years ago TheWimpyVegetarian

I'm making these tomorrow! I can't wait!! Hope you had a great Thanksgiving, HLA!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, CS! I did have a great Thanksgiving! I hope you enjoy the prunes.

Me

almost 3 years ago TheWimpyVegetarian

They were sooooo good!! Thanks for a great recipe!!

Karen_and_amy

almost 3 years ago My Pantry Shelf

I am making a batch of these right now and the whole house smells amazing!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I love aroma, too!

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Had these today at a food52 potluck. Sensational!! Thinking maybe some of my very special friends might be receiving these for the holidays. Just amazing. ;o)

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, AJ! I'm thrilled you enjoyed them, and wish I could've been at the potluck with you - I bet it was a great one.

New_years_kitchen_hlc_only

almost 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yes, it was sensational, in all respects. Hats off to TasteFood for hosting a truly magical potluck. Great people, great food . . . what you would expect from the FOOD52 community!! I'm going to make a mixed batch of these, using prunes and figs. I think the figs would add a nice dimension, especially in flavoring the syrup. I tend to find cardamom to be quite assertive -- I think it's one of those spices that speaks more loudly to some than others -- so I'm tempted to head these more in the direction of a Gibassier, with star anise and maybe just a few crushed cardamom seeds. Stay tuned! ;o)

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

They were definitely spiced for the cardamom contest! I considered adding star anise when I first made them, but was worried it would become the predominant flavor. I'm sure it will be delicious with the orange and prunes and figs - definitely report back!

Dsc00426

almost 3 years ago vvvanessa

funny-- i was trying to write a shopping list for the prunes from memory, and i wrote down "star anise" before i realized the recipe doesn't use it. plums and star anise are one of my favorite flavor combinations, so i guess i was going on instinct : )

Cakes

almost 3 years ago Bevi

Hi HLA - I made these today and they are super delicious! I had white peppercorns, so I used a few of them. All the flavors are lovely together. I reduced the syrup and have the prunes percolating in the fridge. I am taking them to a dinner in a few days, to be served over homemade cognac ice cream. Thanks for a lovely recipe.

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Bevi! Homemade cognac ice cream sounds fabulous, and I bet they will go quite nicely with it.

Dsc00426

about 3 years ago vvvanessa

these are ridiculously good. emphasis on the ridiculously.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, tripleV! It definitely exceeded my expectations when I first made it.

Massimo's_deck_reflection_10_27_13

about 3 years ago lapadia

Just wanted to say that I am so glad to have had the opportunity to try these! My husband says he would like to try them w/o the pink peppercorns...will let you know when I try that :)

Dsc00426

almost 3 years ago vvvanessa

i'm whipping up my first batch this very moment! very exciting!

Gator_cake

almost 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Huzzah!

Stringio

about 3 years ago stilllifewithwhisk

I just can't get over how delicious these are. They are other-worldly good. What a fabulous recipe; they're now a house staple.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you! I think they are surprisingly delicious, and I'm glad you agree!

Allisonkave

about 3 years ago ladykave

These are AMAZING. I must always keep a jar in the house at all times now. They're great on a cheese plate, cut up into salads, as a garnish for pork, duck, and chicken, and the sauce is delicious mixed into salad dressings or drizzled over ice cream. GENIUS.

Gator_cake

about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thank you, ladykave! I'm glad you like them. I like the syrup in bubbly water with lemon juice as a soda, too.

Crackl

over 3 years ago fo

geez this looks fantastic!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, frankieolives. I almost always have a jar in the fridge.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Midge, I'm so glad you commented on this. Somehow it had gotten past me. My mother grew up on a farm in Michigan, and used to tell of her mother making stewed prunes with cream skimmed from milk from their cows "because we were so poor". Many years later, guess what turned up on the dessert menu at Chez Panisse. This looks heavenly. I need a dessert for a Tuesday luncheon, and I've already got the gelato. Thank you!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Let me know what you think, boulangere!

Summer_2010_1048

over 3 years ago Midge

Helen's All Night Diner brought a jar of these to our Boston potluck/rhubarb extravaganza yesterday and they were sensational. Will definitely be trying them in the near future!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Much as I've grown to love Montana (I'm a Cal gal), it's a long way from everywhere. Including California.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm tickled you enjoyed them! I'm jealous about your potluck/rhubarb extravaganza, was it fun?

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm thinking of trying to arrange a meetup somewhere in the area of the PNW this fall. Would you be interested? I have a nephew who lives in Seattle who would likely love to have us invade their kitchen and feed them.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

bien sûr! Seattle is only about a 3-hour drive from Portland.

Summer_2010_1048

over 3 years ago Midge

It was so much fun. There was talk of a pickling potluck this summer. It's a long way to come, but just know that you're both welcome to join us!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

SKK lives in Seattle, too. Let's give this some thought. And Midge, we'll let you know when, too!

Bike2

over 3 years ago Sagegreen

wish it were possible to have considered a meet up in Boston, but it is graduation-pa-looza out here. If anybody has time to come to western Mass this next weekend, I hope to do some rhubarb pickling!

Summer_2010_1048

over 3 years ago Midge

We missed you Sagegreen; will keep you posted about any summer potluck plans. Rhubarb pickling sounds so cool, thanks! Going to Vermont next weekend, hoping it's not too late to forage ramps and fiddleheads..

Bike2

over 3 years ago Sagegreen

Thanks, that would be great. June 4th is the big strolling of the heifers in downtown Brattleboro with a record breaking endeavor to make the world's largest smoothie with all local ingredients! I hope to attend.

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Oh yes! She had made them with mixed dried fruits and they were beyond tasty!

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over 3 years ago ChaosTheory

Mmmmmm... I made a remixed version of these last night using what I was able to lay my hands on in the pantry. (Where on earth have my cardamom and coriander both gone????) Wanting for the right spices, I was forced to make several substitutions. I used about 1/2 the sugar, a mix of ground cinnamon, roughly crushed black peppercorns, whole cloves, and 2 star anise pods and a splash of cherry cider in place of the orange blossom water (because, why not!). They are divine. I spooned them over Greek yogurt and topped them with almonds for an amazing take-to-work lunch. I'm excited to try this method and various spice blends with other dried fruits, too... Thanks for the inspiration.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Awesome! I love how versatile this recipe really is, and am glad to hear how well your version came out!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

Cheers and Congratulations to your "runners-up" status, HLA...this is a lot to smile about!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, lapadia! Prunes vs. cake isn't really much of a contest ;). I've already picked out what I'm getting from the WS catalog.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

And what, pray tell, might that be? I'm dying of curiosity. ;o)

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over 3 years ago dymnyno

Congratulations on being a runner up!! Your recipe is a keeper!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

A new pair of kitchen shears (Wustoff pull-apart) & an Emile Henry Baking Dish (though I haven't settled on the exact one I want.)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

@dymnyno. Thanks! I'm really happy that multiple people have tried it and made their own variations. Love food52!!!!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

So true - prunes can be a hard sell :). But, for its versatility, uniqueness, and awesome flavor, this recipe is a definite winner!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

thanks, fiveandspice! I'm just tickled cooks that I admire have actually tried my recipe ;)

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over 3 years ago dymnyno

At one time the Prune Advisory Board had a huge ad campaign to change the name and perception of prunes by calling them dried plums.

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

yes, dymnyno! one of the reasons why I especially liked hla's recipe is because she calls them Pickled Prunes and not Pickled Dried Plums ;)

Img_1958

over 3 years ago gingerroot

Cheers, Sara! I know I will love these - and just a few hours ago the Beard Foundation tweet was "Who said prunes aren't sexy?" with a link to their blog and a menu by chef April Bloomfield, including a prune-armagnac ice cream. Thanks for such a lovely recipe!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks for everyone's encouragement! I was really quite delighted to be a finalist, and even more delighted so many of you offered such kind words.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

The brown fig + Meyer lemon and orange zests + white wine vinegar variation turned out sensationally. Went easy on the cardamom, included a cinnamon stick, and a few crushed grains of paradise. I reduced the sugar by half, thinking the sweetness of the figs would make up for it. They're pretty tart but delicious. I made them the night before I went out of town for a few days, so they actually were able to sit for 72 hours before I tasted them. So, so good. ;o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

That sounds delicious! I think a pod of star anise would work with that mix. Nice, AJ!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Actually, I did put a pod or two of star anise in it! So delicious. ;o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

LOL. Great minds think alike!

186003_1004761561_1198459_n

over 3 years ago dymnyno

I butterflied and stuffed a pork loin with this(chopped up) last night and it was fabulous! I made a little sauce by deglazing the pan with a little apple cider and then swirled some butter and Dijon mustard to make a light sauce to dribble over the pork.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Next time invite me to dinner! Sounds delish.

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over 3 years ago haapi

Hmmmm, how would these be with the cardamom orange pound cake?

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Pretty tasty, I'd bet! Add a little whipped cream and probably would be divine.

Img_2474

over 3 years ago Sydney

Wow! Now this definitely contributed to tonight's heavenly dessert- Turkish figs and golden raisins steeped in white balsamic vinegar with similar spices over Greek yogurt. Thank you so much for the inspiration! <3

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Awesome! Sounds really delicious. The community here is great, and I love how we inspire each other.

Ry_400

over 3 years ago melissav

Just whipped up a batch. They are so so good right out of the pot, I can't imagine how good they are going to be tomorrow for breakfast over oatmeal.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I'm glad you like them!

Monkeys

over 3 years ago monkeymom

big congrats on making the finals! This looks so good!

Dsc_0205

over 3 years ago Daphne

So excited to try this!
I eat prunes every day, as does my Dad and his Dad...
This Christmas we made Prune Ice Cream with Armagnac from Bouchon. Fantastic!
It combines the slightly sour ,creamy creme fraiche with the full sweetness of prunes and the potent Armagnac. Will make again! Especially good right out of the ice cream maker.
Thank you for the recipe!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

That ice cream sounds fabulous!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I used a rosemary and orange peel red wine vinegar that I made during one of several vinegar rampages last winter -- the herb notes are nice with the almost resin-y character of the cardamom and grains of paradise that I subbed for the red peppercorns. This is such a good recipe. I'll be making another batch soon . . . . .I simply love the idea of using golden prunes, and Hamada comes to one of our local markets, so I'll have to run some down . . . and thinking I'd use white wine vinegar, and change up the spices a bit, too. (I have a batch of Turkish brown figs pickling now in a white wine vinegar and citrus peel brew, inspired by this.);o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

It makes me happy to have inspired you, AJ!

Bike2

over 3 years ago Sagegreen

Yay! I am thrilled you are a finalist!!!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Hooray for Pickled Prunes! I can't wait to make them! Congrats on the EP and on being a finalist, hla!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, all for your kind words! I'm really excited to be a finalist. My work day has been crazy (a dog tried to eat me, and a client was on a cell phone meeting for an hour during a scheduled appointment - long enough for me to spay a dog, then do the appointment!) so this was a pleasant and welcome surprise! Thanks, A&M, and my wonderful food52 friends.

Ashtaco

over 3 years ago wanderash

This looks great! I will make them soon. Congrats!

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over 3 years ago TiggyBee

Congratulations!! These are fantastic!!

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over 3 years ago zest in the midwest

Congratulations! These look amazing!!!!

Image

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Congratulations, hardlikearmour! I knew this was a good one!

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over 3 years ago BubbaQ

These sound amazing! Do you open up the cardamom pods and use just the seeds inside, or use the whole pods? Thanks

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I opened them, but you could easily use the whole pods to avoid biting into whole cardamom seeds (something I enjoy, but not everyone does) You could also use a mortar and pestle to roughly grind the spices. It's a very forgiving and adaptable recipe!

Ry_400

over 3 years ago melissav

Congrats! These had winner written all over them. As soon as I can snag some orange flower water, I am going to mix up a batch.

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Hey, melissav, I didn't have any orange flower water and made them without and they are just great as is!! (I also subbed grains of paradise for the red peppercorns because, inexplicably, I was out of them. That was a good choice, too.) Next time I'm going to add extra orange peel and some Meyer lemon peel, too, because the peel is just as tasty as the prunes themselves! ;o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I agree, AJ! The peel is really yummy, and extra would be a great idea.

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over 3 years ago dymnyno

Congrats. I made these right after you posted it. I used organic golden prunes and instead of orange water, I used Cointreau. Fabulous!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love the addition of Cointreau!

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over 3 years ago dymnyno

I used golden prunes from Hamada Farms in Kingsburg, CA. They sell at a lot of farmers' markets.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I bet the golden prunes are really pretty, too!

Summer_2010_1048

over 3 years ago Midge

These sound amazing. Yay hardlikearmour!

Karen_and_amy

over 3 years ago My Pantry Shelf

These look delicious. I am a huge fan of the under-appreciated prune.

Green_apple_card

over 3 years ago TasteFood

This sounds fantastic!

Cakes

over 3 years ago Bevi

Lovely! Congrats!

Me

over 3 years ago TheWimpyVegetarian

Yah!!!! Major congrats hardlikearmour! this looks fabulous! I'm going to make these over the next couple days for sure!

Img_1958

over 3 years ago gingerroot

Yipee! I am so thrilled for you, hardlikearmour! Congrats on being a finalist - I can't wait to try these.

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over 3 years ago healthierkitchen

congrats hardlikearmour! I love prunes and will try this soon!

Sausage2

over 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congrats!!! These look seriously awesome!

Lobster_001

over 3 years ago nannydeb

Congrats on being a finalist!!!! Yum!

My_love-1

over 3 years ago Table9

This is beautiful!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, Table9!

New_years_kitchen_hlc_only

over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Made some of these last night, and just tasted a few. They're so good!! I didn't have any pink peppercorns so I used grains of paradise. Definitely a keeper!! Would love to know about other pickle recipes that you make . . . . .;o)

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Awesome, AJ. I'm so glad you liked them; makes me happy inside! I love grains of paradise, too.

Lobster_001

over 3 years ago nannydeb

I will make these too! Love prunes!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Cool! Let me know how you like them.

Bike2

over 3 years ago Sagegreen

Love your combinations here!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I was hoping you'd spot this! Hope you survive yet another winter storm.

Img_1958

over 3 years ago gingerroot

YUM!! Every kid in Hawaii grows up snacking on pickled prunes - locally known as prune mui (when prunes are wet) or li hing mui (when dried). They are salty-sweet-sour taste bombs. I can almost taste these - I bet they are amazing!

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, gingerroot! The ones I made are not salty, but they are taste bombs. Next time I'll add some salt and see how it works out.

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over 3 years ago thirschfeld

love prunes

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

You should try them pickled ;)

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over 3 years ago wssmom

I saw "pickled" and I thought, Huh? I should have known better. Sounds awesome!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I thought it sounded somewhat crazy, but right up my alley at first. They are a nice balance of tart and sweet.

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over 3 years ago dymnyno

Hmmmmm this is really creative and sounds delicious! Nice pic, too.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Thanks, dymnyno. When I saw the article I thought it was a brilliant idea, so had to try it with my own spin.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

oh, my...

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

lol, drbabs.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I have a quart of nice orange/rosemary red wine vinegar that I made last year, which would be perfect for this. The rosemary is very subtle, plus I like a light herb note with cardamom. Thanks for posting this recipe!!! I'm making these this week. ;o) P.S. I make a prune + smoky tea + cardamom + pink peppercorn tea loaf (my own recipe) . . . we're definitely on the same wavelength here.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Nice, AJ. I love smoky tea, and was contemplating doing a smoked earl grey & cardamom caramel recipe!

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

PS. I don't see your tea loaf recipe listed! Seems like a glaring omission.

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'll try to . . . but I can't post it until I can test it to confirm amounts, times, etc. It's in a spattered, cryptic, back-of-the-envelope state right now, plus I've been dealing with a mal/not-functioning refrigerator since Friday . . . . the repair guy came today, but I'm still not sure the problem has been corrected . Quite a challenge. You get the picture. ;o)

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Fromage Blanc from Cypress Grove, one of my favorite goat cheeses! (though their Humboldt Fog is my absolute favorite.) They're really easy to make, the hardest part is not snacking on them right away!

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over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh, humboldt fog.....we fight over it in this house.

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over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I just buy a big hunk, so there's plenty to go around. Love to eat it with fresh figs and a light drizzle of honey!

Mrs._larkin_370

over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

These sound fantastic! What's on the toast? Ricotta or goat cheese?