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Prune butter with brandy (Beurre de pruneaux a la quetsche)
10
Servings
Servings
2h PT2H
Prep Time
Prep Time
0m PT0M
Cook Time
Cook Time
2h
Ready In
Ready In
"Recipe source: Bon Appetit (December 1982) Recipe calls for specific plum brandies but I think other brandies would also work) Makes 1 1/2 cups"
Original recipe yields 10 servings
Ingredients
Nutritional
- Serving Size: 1 (53.2 g)
- Calories 55.4
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 44.2 mg
- Total Carbohydrate - 14 g
- Dietary Fiber - 1.5 g
- Sugars - 6.4 g
- Protein - 0.7 g
- Calcium - 8.5 mg
- Iron - 2 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Step 1
Place prunes in a bowl and add enough tea to cover and then set aside until they are softened (2 hours). Puree mixture in a food processor or blender (it will be thick) and then press through a strainer to remove skins (discard skins). Blend in the brandy and spices. Pack into small jars or crocks.
Step 2
This will keep up to one week ahead and refrigerated.
Step 3
Serve at room temp.
Tips & Variations
No special items needed.
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