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Strain and coarsely chop the prunes; reserve the prune brandy. In a skillet, melt 3 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
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A hot hors d'oeuvre. The recipes vary, but in general are variations on angels on horseback, made by replacing oysters with dried fruit. The majority of recipes contains a pitted date (though prunes are sometimes used, [10]) stuffed with mango chutney and wrapped in bacon. Eggplant salads and appetizers: Middle East, Arab culture
Devils on horseback are a hot appetizer or small savoury dish of dried fruit stuffed with such ingredients as cheese or nuts, wrapped in bacon, prosciutto or pancetta.The traditional form of the dish is made with a pitted date and bacon, [1] but prunes are also used, usually steeped in brandy or some other liqueur. [2]
Kiamoy powder is also sold separately as an ingredient, and can be used as a coating for kiamoy chicken or as a dip for fruits like pomelo, fresh green mango, or pickled green mango. [ 7 ] [ 8 ] Kiamoy and champóy are believed to be the direct ancestors of the Mexican treat saladitos and the chamoy sauce derived from it.
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Some, like Norwegian fruktsuppe, may be served warm or cold, and rely on dried fruit, such as dried prunes, apricots [3] and raisins, thus being able to be prepared in any season. Fruit soups may include milk [ 1 ] or cream , sweet or savoury dumplings , spices , or alcoholic beverages , such as sweet wine, white wine, [ 1 ] brandy or champagne.
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related to: recipes using dried pitted prunes powder