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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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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]
A thin, broth-like version of fruktsoppa (Swedish Varma Koppen) Dried fruits used in the preparation of fruktsoppa may include apricots, apples, bilberries, pears, [14] raisins, currants, [15] cranberries, prunes, [3] grapes, cherries, [2] cloudberries, arctic raspberry [16] and peaches. [4]
Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes: Dozens of types of dried fruit and fruit leather at a market in Yerevan
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The majority of recipes contain a pitted date (though prunes are sometimes used). [63] Starter is a common colloquial term for an hors d'oeuvre in the UK, Ireland , and India . [ 64 ] Crudités from France are a blend of salads of raw vegetables and the serving has a minimum of three vegetables of striking colors.
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