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Saturday, 28 May 2016

Jennifer Irvine's Warm Poached California Prunes With Yogurt...

Guest post:  Jennifer Irvine's says "These poached California Prunes are unlike any you’ve ever tried before – fragrant, citrusy, smokey prunes served with a sharp, smooth yoghurt. But there’s no reason to restrict yourself to breakfast – these make for a wonderful afternoon snack, or a delicious dessert! The following recipe makes enough for a serving for 2 people, but I usually multiply the quantities, and store the leftovers in a sealed jar in the fridge where they’ll last about a week. Or a couple of days, depending on how often you reach for them!"

Prep time: 10 minutes
Cooking Time: 10 minutes, plus 30 mins + cooling time

Ingredients: (for 2)
  • 8 ready-to-eat California Prunes
  • 100ml California Prune juice
  • 1 cup of strong tea (I love Redbush tea)
  • Zest of an orange
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg 
  • 200g natural yoghurt


  1. Place all of the ingredients, except for the yoghurt, in a heavy-based pan, place over a high heat, and bring to the boil.
  2. Reduce the heat, cover, and leave to simmer for 10 minutes, then turn off the heat and leave to cool.
  3. Divide the yoghurt between two bowls. Scoop out the prunes with a slotted spoon and place half on top of each helping of yoghurt. Drizzle with a tablespoon or two of the fragrant liquid, and eat immediately.

*Recipe credits by California Prunes *

*No Payment was received*



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