I’m a nutritionist, it’s true, but I am also absolutely ALL about balance! And I certainly enjoy an alcoholic beverage and treats for dessert once in a while. One treat that I like to whip up in winter or around Christmas time (because of the spices involved) is this Prunes in Spiced Port Syrup recipe. The mulled wine-type flavours just get me every time and are the perfect treat to curl up on the couch with after dinner with a chick-flick or good book!
Recipe Type: GF, DF, Paleo, Vegan
Time 30 min
Ingredients:
- 600g Organic Pitted Prunes
- 1 vanilla bean
- 1 cinnamon stick
- 1 t freshly ground nutmeg
- 3 whole cloves
- 3 strips orange rind
- 2 C water
- 1.5 C Tawny Port
- (optional, I don’t use this, but my palate is different from others) 1/4 C rapadura or coconut sugar
Method:
- Place all ingredients EXCEPT the port and prunes into a pot. Bring to the boil on the stove.
- Add the prunes and simmer for about 15 minutes, stirring every few minutes.
- Add the Port and stir through. You can either continue to simmer for 5 minutes (this will cook-off the alcohol but help reduce the mixture) or remove from the stove and allow to cool.
- You can either remove the whole spices now, or leave them in which will allow the flavours to continue to infuse during storage.
- Portion into sterilised glass jars to preserve as you would jam. Or, just store in a glass jar in the fridge – it will last several weeks, if not months.
- I love to serve Prunes in Spiced Port on coconut ice cream or coconut yoghurt with a drizzle of the syrup on top too!