This Dame Cooks » Prunes http://thisdamecooks.com A Collection of Recipes from Alaska to the South Pacific and Caribbean Thu, 02 Feb 2012 22:07:13 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Prune and Ginger Loaf http://thisdamecooks.com/2011/08/prune-and-ginger-loaf/ http://thisdamecooks.com/2011/08/prune-and-ginger-loaf/#comments Mon, 01 Aug 2011 12:53:58 +0000 admin http://thisdamecooks.com/?p=1582 Prunes always remind me of summers at my grandparent’s dairy farm.   At the crack of dawn Grandpa would wake to the rooster’s chorus, go down to the cellar and stoke the sawdust furnace to take the chill off the house, then stop in the kitchen and throw a handful of prunes on the stove to simmer and finally head out to the barn to milk the cows.  We had the lofty job of washing utters and hooking teats up to the milking machine.  When the milking was done we’d traipse into the kitchen with a pitcher of literally half and half fresh milk and cream for breakfast.  Grandma’s kitchen always smelled divine but especially in the morning with mouth watering fruit breads, bacon, eggs, and stewed prunes for grandpa.

This recipe is from a Canadian friend living in Tonga, another South Pacific colony of the British crown.  It’s egg-less, dairy-free and fat-free but oh so yummy with the flavors of molasses, ginger and those sweet prunes.  It toasts beautifully and is perfect with just butter.  However, this fruit loaf is even more tasty imbibed with brandy and aged like a fruitcake.  Give it as a house warming present or hostess’s gift at the next coffee klatch.  It is soooo easy to make, just mix the ingredients in a bowl, pour the batter into a loaf tin and bake.  Give this a try and if you’re not crazy about prunes, figs or other dried fruit will work fine.

Ingredients:

  • 1 cup pitted prunes
  • 3 Tbsp molasses (or Treacle)
  • 1/2 cup brown sugar
  • 1 cup boiling water
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 2 cups whole wheat flour

Method:

  1. Preheat oven to 350° F (180° C.).   Grease and dust with flour a standard sized loaf pan.
  2. Mix prunes, brown sugar and molasses with boiling water.
  3. Stir in baking soda.  The mixture will start foaming.
  4. Mix flour and ginger together and gently stir into the foaming prune mixture.
  5. Pour into prepared loaf pan and bake 35-40 minutes.   Let set for 5 minutes and remove from pan.

 

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Pickled Plums and Pork Roast

Grandpa stewed dried prunes every morning before going out to milk the cows.  He claimed they “kept him regular.”  Prunes are simply dried small plums and they do aid the digestive tract.   Preserved as a pickle they make a gourmet gift for any “foodie” and can be made anytime of the year.   Cover the tops of jars with pretty callico and a ribbon.  Add a gift card with this quick recipe. 

1 lb. dried prunes

2 cups water

1 cup vinegar

1 cup brown sugar – firmly packed

1/2 tsp. whole cloves

4 sticks of cinnamon – broken into pieces

Cover prunes with boiling water for 1 hour.  Drain and reserve liquid.  Combine sugar, vinegar and 1/2 cup of reserved liquid with spices and simmer for 12 minutes.  Remove cloves and cinnamon sticks, pack prunes in sterile jars and pour hot syrup to 1/2 inch from top of jar.  Seal and water bath in boiling water for 15 minutes.  Remove and cool.  Serve with your favorite pork, chicken or lamb dish.

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