Prune butter with brandy (Beurre de pruneaux a la quetsche)

10
Servings
2h
Prep Time
0m
Cook Time
2h
Ready In

Recipe: #39865

December 04, 2022



"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
OK

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.

Tags :

Related