Mulled Prunes
Photography by Manja Wachsmuth.
The rich warmth of spices, dark rum and red wine infuses these prunes and can turn a simple dessert into something special. They will keep for several weeks in the fridge.
INGREDIENTS
250 grams pitted prunes
1½ cups boiling water
2 tea bags (I used an orange and spice fusion)
long strips peel from 1 orange and 1 lemon
4 whole cloves
½ cup dark rum
½ cup red wine
½ cup caster sugar
1 cinnamon stick
2 star anise
2 bay leaves
Oaty, Coconut and Spice Crumble
½ cup desiccated coconut
½ cup rolled oats
½ cup plain flour
⅓ cup packed brown sugar
1 teaspoon each ground mixed spice and ginger
100 grams butter, melted
METHOD
Put the water and tea bags in a medium saucepan and infuse for 5 minutes. Remove the tea bags and discard.
Push the cloves through the strips of orange peel and place in the tea along with all the remaining ingredients, except the prunes.
Bring to the boil then simmer for 10 minutes. Add the prunes and bring back to the boil and simmer for 2 minutes. Remove from the heat and leave to cool.
After the prunes have cooled in the liquid, strain it into a saucepan and bring to the boil then reduce the heat and cook at a fast simmer until reduced by half. Pour the hot liquid back over the prunes and cool then chill.
Oaty, Coconut and Spice Crumble: Preheat the oven to 180°C.
Combine all the dry ingredients in a bowl. Pour over the butter and toss together to form small clumps of crumbs.
Tip onto a lined baking tray and bake for 10 minutes. Turn the crumbs over and bake for a further 5 minutes or until golden. The crumbs will be soft but will crisp up when cooled.
Serving suggestions:
- With thick yoghurt or a dollop of mascarpone or ricotta
- To accompany a lemon or chocolate tart
- With a vanilla, chocolate or citrus cake
- Scattered over grilled brioche or French toast
- Sprinkled over chocolate mousse
- Crumbled over meringues and cream
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