prune

Grilled Flatfish With Pistachio-Herb Sauce recipe | Epicurious.com

pistachios

prunes, pits removed, coarsely chopped

garlic clove, finely grated

parsley

mint

tarragon

¼ cup kimchi or sauerkraut brine

Tbsp. Champagne vinegar vinegar

Kosher salt

olive oil

(2–4-lb.) flatfish (such as sole, flounder, or turbot)

Aleppo-style pepper

The <a href="https://cooking.nytimes.com/recipes/8752-the-silver-palates-chicken-marbella">chicken Marbella</a> recipe from “The Silver Palate Cookbook” is rich and deeply flavorful, but time-consuming. It also requires overnight marinating, which doesn’t suit last-minute cravings or weeknight grocery runs. This no-marinade-needed Marbella gets the job done — and well — in under an hour. Chicken thighs are seared hard until deep golden brown to render the fat, which also helps amp up the chicken flavor. This version is also significantly less sweet than the original, but if you like your brown sugar, use 1/3 cup instead. The reduced pan sauce is easy to love, so be sure to serve with a loaf of crusty bread to mop it all up.

Weeknight Chicken Marbella

bone-in, skin-on chicken thighs (about 2 1/2 pounds)

salt and black pepper

garlic cloves, thinly sliced

prunes

green olives

drained capers, plus 1 tablespoon caper brine

bay leaves

oregano

dark brown sugar

dry white wine

red wine vinegar

Heat olive oil in a large skillet over high until shimmering and tiny wisps of smoke are visible, about 2 minutes. Add chicken, skin-side down, cover and cook until deep golden brown, about 10 minutes. (Covering the chicken speeds up the cook time and prevents the oil from splattering all over your stovetop.) Flip chicken, cover again and cook until golden on second side, about 5 minutes. Add garlic and cook, stirring, until fragrant, 1 minute.

Arrange prunes, olives, capers and brine, bay leaves and oregano in between chicken pieces. Sprinkle with brown sugar, 1 tablespoon salt and 1/2 teaspoon pepper; pour wine and vinegar over top and bring to a boil. Reduce to low, cover and simmer until chicken is cooked through, 15 to 20 minutes.

Transfer chicken to a serving platter and return pan to high heat. Cook sauce, swirling occasionally, until reduced and slightly thickened, about 5 minutes. Spoon pan sauce over chicken and serve.

Haroseth was served for Passover at Seders in Roman times, if not earlier, and versions exist all over the world, adapted for the fruits and nuts available. This recipe from Italy contains no spices, relying instead on a vibrant mix of fresh and dried fruit for flavor — so use the ripest and sweetest you can find.

Haroseth With Chestnuts, Pine Nuts, Pears and Dried Fruits

apple,

pears,

banana,

raisins

dates, pitted

figs

almonds

pine nuts

orange juice,

lemon

salt

sugar

chestnuts

In a medium pot, combine all ingredients except for the chestnuts and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until fruit starts to break down, about 30 minutes. Stir in chestnuts.

Transfer to a food processor and pulse in short bursts until chunky, or until desired texture is reached.

This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up

Feel-good muffins

self-raising flour

porridge oats

light muscovado sugar

cinnamon

½ tsp bicarbonate of soda

buttermilk

tsp vanilla extract

sunflower oil

stoned prune

pecans

Heat the oven to 200C/gas 6/fan 180C. Butter 6-8 muffin tins or line them with muffin cases. Put the flour, oats, sugar, cinnamon and bicarbonate of soda in a large bowl, then rub everything through your fingers, as if making pastry, to ensure the ingredients are evenly blended.

Beat the egg, then stir in the buttermilk, vanilla and oil. Lightly stir the egg mix into the flour.

Fold the prunes and nuts into the mixture.

Divide between the tins, filling the cases to the brim, then bake for 20-25 minutes until risen and golden. Serve warm or cold.

Brad Leone’s all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.

Brad’s Spoon Sauce

Brad Leone’s all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish (including this grilled flatfish), and vegetables.

Bon Appétit

Toast pistachios in a dry small skillet over medium-low heat, tossing occasionally, until browned in spots, about 5 minutes. Let cool, then finely chop.

Gently mix pistachios, prunes, garlic, parsley, mint, tarragon, kimchi brine, and vinegar in a medium bowl to combine; season with salt. Whisk in oil, then taste and season spoon sauce with more salt
if needed.

Plum Glaze for Baked Ham

unsalted butter

shallots

thyme thyme

Salt

chicken stock

plums (prunes)

Dijon mustard

cider vinegar, vinegar

In a small saucepan with a lid, melt butter over medium heat until it foams. Add shallots, thyme and pinch of salt. Cook, stirring, until shallots are soft and fragrant but not brown, 3 minutes. Add stock and plums; bring to boil. Turn off heat, cover, and let stand 10 minutes to plums soften.



Pour into a food processor, add mustard and vinegar, and process until smooth. 

The yoghurt gives this cake a dense, moist crumb. Serve still warm from the oven as a pud, drenched in a sticky syrup with the prunes, or cool and serve as a cake, scattered with rose petals.

Lemon-syrup yoghurt cake with boozy prunes

(110 grams) caster sugar

free-range eggs, separated

tbsp grated lemon zest, plus 1/4 cup (60 milliliters) lemon juice

plain flour

tsp baking powder

low-fat Greek-style yoghurt

Marsala (see Notes)

(55 grams) caster sugar

lemon, pared, thinly sliced, plus 2 tbsp lemon juice

This boozy ice cream parfait is the perfect make-ahead summer dessert for a relaxed dinner party with friends.

Prune and armagnac parfait

(220 grams) caster sugar

(125 milliliters) Armagnac

pitted prunes

white chocolate,

pear, thinly sliced

“You can use any dried fruit you have for this
recipe,” says Jo Barrett. Begin this recipe 1 day ahead.

Date and cinnamon scrolls recipe

prunes, pitted, roughly chopped

dates, pitted, roughly chopped

currants or raisins

orange

brown sugar

tbs cinnamon

(150 grams) caster sugar

sachet dried yeast

(250 milliliters) warm milk, plus extra milk to brush

(500 grams) plain flour, sifted

caster sugar

eggs, lightly beaten

unsalted butter,

Un chausson avec ça ? La réponse est oui, et en format tarte, s’il vous plaît ! L’abaisse, une pâte semi-feuilletée au bon goût de beurre, est pliée en deux pour prendre la forme d’un gros chausson. À l’intérieur, la confiture rouge, composée de griottes et de prunes, offre en bouche un feu d’artifice parfumé et un brin acidulé.

Tarte-chausson aux cerises et aux prunes

105 g (1/2 tasse) de sucre

g (3 c. à soupe) de fécule de maïs

prunes rouges, dénoyautées et coupées en cubes

pot de 540 ml (19 oz) de griottes dénoyautées dans un sirop léger

300 g (2 tasses) de farine tout usage non blanchie

2,5 ml c. à thé) de sel

150 ml (2/3 tasse) d’eau glacée

jaune d’œuf légèrement battu, pour badigeonner

Sucre perlé, pour décorer (voir note)

Dans une petite casserole, hors du feu, mélanger le sucre et la fécule. Ajouter les prunes et les griottes avec leur sirop. 


À feu moyen-élevé, porter à ébullition en remuant sans arrêt. Laisser mijoter 5 minutes en remuant fréquemment. Laisser tiédir. Couvrir et réfrigérer 2 heures. 


Garniture

Entre-temps, dans un bol, mélanger la farine et le sel. Incorporer le beurre en l’écrasant dans la farine du bout des doigts afin d’obtenir des feuillets de beurre. Ajouter graduellement l’eau et mélanger juste assez pour humecter les ingrédients secs tout en laissant les morceaux de beurre apparents. La pâte sera molle et collante.

Sur un plan de travail fariné, abaisser la pâte en un rectangle de 33 x 23 cm (13 x 9 po). Avec un pinceau, retirer l’excédent de farine. Plier la pâte en trois sur la largeur. Plier la pâte en deux dans l’autre sens afin de former un carré de pâte. Envelopper de pellicule plastique. Réfrigérer 1 heure ou jusqu’à ce que la pâte soit ferme. La pâte se conserve 2 jours au réfrigérateur ou 1 mois au congélateur.


Placer la grille au centre du four. Préchauffer le four à 200 °C (400 °F). Tapisser un moule rectangulaire de 33 x 23 cm (13 x 9 po) d’une bande de papier parchemin en la laissant dépasser sur deux côtés. 


Sur un plan de travail légèrement fariné, abaisser la pâte en un rectangle de 45 x 38 cm (18 x 15 po). Placer l’abaisse dans le fond du moule. L’abaisse doit remonter aux trois quarts du moule sur trois côtés et dépasser suffisamment d’un côté afin qu’on puisse la refermer en la repliant sur la garniture. Y répartir la garniture froide. Badigeonner de jaune d’œuf les bords de la pâte. Refermer l’abaisse en scellant les côtés ensemble. Badigeonner le dessus de jaune d’œuf. À l’aide de ciseaux, tailler des ouvertures. Parsemer de sucre.


Cuire au four 40 minutes ou jusqu’à ce que la tarte soit dorée. Servir chaud ou tiède.

Pâte semi-feuilletée

j'ai fais cette recette avec des fraises, des framboises, et des pommes fraîches.c'était très bon je referais cette recette sans hésiter.

Combien de grammes de prunes pour cette recette car je veux la faire avec des fraises et des framboises congelées.

J'aimerais la faire avec des fraises ou des bleuets congelés, combien de grammes dois-je prendre?

Peut-on faire la pâte au mélangeur? Si oui, comment?
Merci

Bonjour, est-ce qu'on peut se servir d'une conserve de style Cerises Bing? ou bien carrément une conserve de cerise pour tarte? merci de me répondre.

Est-ce qu'on peut se servir d'un grand plat pyrex pour faire cette tarte?

Aujourd’hui 01 février je fais cette tarte a suivre... 
 Facile a préparé merci Ricardo 

https://cdn.jwplayer.com/v2/media/0uTxrFAJ

Mesurer du beurre

One of Julia Child’s holiday tips to the readers of Parade, where she wrote a recipe column from 1982 to 1985, was to “spiffy up” store-bought mincemeat with grated apple and liquor, then heat it in a saucepan to make a rich, fragrant sauce. This is a fine idea, but almost as easy is mixing up a batch of mincemeat (minus the meat) at home. The cook can control the balance of sugar, citrus and spice and also use up all the half-empty containers of dried fruit that seem to end up lurking in kitchen cabinets. This “recipe” is entirely flexible; feel free to add orange zest, walnuts, apricots or whatever you like. The sauce will be equally good on pumpkin or sweet potato pie, ice cream or baked apples.

Spicy Dried Fruit Dessert Sauce

tart apple,

golden raisins

walnut

cherries

butter,

ginger,

brandy,

lemon,

nutmeg

allspice

clove

Dark rum, apple cider or orange juice

Black pepper

unsalted butter (optional)

Combine all ingredients except those to finish the sauce in a food processor and pulse until coarsely chopped; do not purée. Transfer to an airtight container and let rest at least 1 day, or up to 4 weeks.

When ready to serve, transfer to a saucepan and add enough rum or other liquid to loosen. Heat until warm and bubbly. If desired, add black pepper to make the mixture more spicy. To make a richer sauce, whisk in cold butter 1 tablespoon at a time, to taste.

Serve warm over ice cream, pumpkin pie or baked apples.

Leeks star in this classic Scottish chicken soup, adding their sweet, oniony flavor to the meaty, fragrant broth. Some versions of this recipe omit the prunes, but their rich fruitiness is what sets this dish apart from other chicken soups. Rice, either brown or white, can stand in for the barley, and some recipes call for oats (in which case use an equal amount of steel-cut, rather than rolled). For a heartier, more stewlike soup, use 3/4 cup barley.

Cock-a-Leekie Soup (Scottish Chicken and Leek Soup)

chicken

kosher salt (Diamond Crystal), plus more as needed

black pepper, plus more as needed

leeks,

carrots,

celery stalks, thinly sliced (reserve any leaves)

garlic,

parsley,

thyme

bay leaf

star anise or clove

black peppercorns

pearl barley

Season chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Set chicken aside while prepping the other ingredients.

Put leek greens, carrot peels, celery leaves, garlic, parsley stems, thyme, bay leaf and star anise at bottom of a large Dutch oven or soup pot. Place chicken on top of the vegetables. Add remaining 1 teaspoon salt and the peppercorns, and pour in 8 cups cold water, or enough to just submerge the chicken.

Bring to a boil over high heat, then reduce heat to a simmer and partly cover the pot. Cook until chicken is cooked through and very tender, 45 to 55 minutes.

While the chicken cooks, thickly slice 3 of the leek whites into 1/2-inch coins. Thinly slice the remaining leek white; set thinly and thickly sliced leeks aside separately.

When the chicken is tender, using tongs, transfer to a large bowl or plate to cool. Strain the broth into a large bowl, discarding vegetables and herbs.

Wipe out the Dutch oven and return it to medium-high heat. Add butter, letting it melt. Add the thick leek coins (save the thinly sliced leek for garnish), a pinch of salt and pepper, and sauté until tender and golden brown, about 5 minutes. Transfer leek whites to a bowl (they can go on top of the chicken if there’s room).

Pour broth back into the pot. Bring broth to a brisk simmer, and stir in barley, carrots and celery. Let broth simmer uncovered until the liquid is reduced by a third, and the barley and vegetables are tender, 40 to 50 minutes.

While the broth is simmering, use a fork or your fingers to shred chicken into bite-size pieces, discarding skin and bones.

Once the barley and vegetables are tender, stir in shredded chicken, sautéed leek whites and the prunes, and simmer for another 5 minutes to allow the prunes to soften (some might disintegrate). Taste and add salt, if needed. To serve, garnish with thinly sliced leek whites and parsley leaves.

Far Breton

milk

eggs

unsalted butter, melted, cooled

vanilla extract

all purpose flour

prunes (about 6 ounces)

water

Armagnac or other brandy

Combine milk, eggs, 1/2 cup sugar, butter, vanilla, and salt in blender jar. Blend 1 minute. Add flour and pulse just until blended, scraping down sides of jar. Cover and chill in jar at least 3 hours and up to 1 day.

Combine prunes, 1/2 cup water, and raisins in heavy small saucepan. Cook over medium heat until fruit is softened and water is almost evaporated, stirring occasionally, about 10 minutes. Turn off heat. Pour brandy over fruit. Using long match, ignite brandy. Let flames burn off, shaking pan occasionally. Transfer fruit to small bowl. Cool completely. DO AHEAD Can be made 1 day ahead. Cover and let stand at room temperature.

Position rack in center of oven and preheat to 375°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper. Butter paper. Dust pan with flour, shaking out excess; place on baking sheet.

Reblend batter until smooth, about 5 seconds. Pour into prepared cake pan. Drop prunes and raisins into batter, distributing evenly. Bake cake on baking sheet until sides are puffed and brown and knife inserted into center comes out clean, about 1 hour. Cool cake completely in pan on rack.

Place piece of parchment or waxed paper on flat plate. Sift powdered sugar onto paper. Run knife around cake in pan to loosen. Invert pan onto paper, releasing cake. Remove pan; peel off paper. Place serving plate over cake and invert. Dust top of cake with additional powdered sugar.

A _far_ is a custardy pudding cake, similar to a _clafouti_ but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

A far is a custardy pudding cake, similar to a clafouti but with a dense, smooth, flan-like texture. This one, studded with brandy-soaked prunes and raisins, is the signature pastry of Brittany, served for breakfast as well as dessert.

Top 26 prune recipes from across the web

The most viewed prune recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Grilled Flatfish With Pistachio-Her...

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Haroseth With Chestnuts, Pine Nuts,...

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Lemon-syrup yoghurt cake with boozy...

Prune and armagnac parfait

Date and cinnamon scrolls recipe

Tarte-chausson aux cerises et aux p...

Spicy Dried Fruit Dessert Sauce

Cock-a-Leekie Soup (Scottish Chicke...

Far Breton

Far Breton

Beans Marbella

Beans Marbella

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Gâteau basque à la confiture prunes...

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Chicken Marbella

Sugar Plum Shortbread Cookies

Top 26 prune recipes from across the web

The most viewed prune recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grilled Flatfish With Pistachio-Her...

Weeknight Chicken Marbella

Haroseth With Chestnuts, Pine Nuts,...

Feel-good muffins

Brad’s Spoon Sauce

Plum Glaze for Baked Ham

Lemon-syrup yoghurt cake with boozy...

Prune and armagnac parfait

Date and cinnamon scrolls recipe

Tarte-chausson aux cerises et aux p...

Spicy Dried Fruit Dessert Sauce

Cock-a-Leekie Soup (Scottish Chicke...

Far Breton

Far Breton

Beans Marbella

Beans Marbella

Gâteau Breton

Gâteau basque à la confiture prunes...

Tsimmes (Beef, Carrot and Sweet Pot...

Poo Driver Cocktail

Rustic French Meatloaf

Brussels Sprouts With Cranberry Mos...

Flaky Buttery Prune Danishes

Pork, prune and port casserole

Chicken Marbella

Sugar Plum Shortbread Cookies

The most viewed prune recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine