3306 port simmered prunes with mascapone Recipes

port wine, powdered fruit pectin, white sugar, butter, half pint canning jars with lids and rings

port wine, balsamic vinegar, lemon juice, extra virgin olive oil, pecans or 1/2 cup walnuts, sugar, canola oil, salt, cinnamon (or more ), cayenne pepper, spinach or 12 cups baby greens , this dressing sticks better to soft lettuces, apples, cut into thin wedges (i like to use pink ladies) or 2 pears, cut into wedges, blue cheese, cut into pieces (or more ), red onions , cut into eighths and sliced (optional) or 1 -2 shallot, minced (optional)

prune, flour, baking soda, nutmeg, cinnamon, allspice, sugar, eggs, canola oil, vanilla extract, buttermilk, sugar, buttermilk, butter, baking soda, light corn syrup, vanilla extract

port wine, butter, at room temperature, cheddar cheese, grated, cream cheese, pecans, chopped

prunes, butter, powdered milk, egg, apple juice, flour, baking powder, baking soda, cinnamon, salt

pitted prunes, dry red wine, tawney port, sugar, cinnamon sticks, whole allspice berries, star anise, italian cheese ), grated rind of 1 lemon

plain flour, pork shoulder, diced, olive oil, brown onion, cut into thin wedges, garlic cloves, crushed, port wine or 1 cup prune juice, water, pitted prunes, thyme leaves

black pepper, salt, dry mustard, dried rubbed sage, dried thyme, boneless pork loin roast, remaining ingredients, olive oil, sliced onion, chopped leek, chopped carrot, port or other sweet red wine, fat-free , less-sodium chicken broth, pitted prunes (about 20 prunes), bay leaves

salt, garlic cloves, minced very fine, fresh ground black pepper, dry mustard , preferably colman s, dried sage, dried thyme, olive oil, olive oil, boston butt or 1 (4 -6 lb) pork shoulder butt or 1 (4 -6 lb) fresh ham, trimmed of most external fat, white pearl onions (fresh or frozen , partially defrosted if frozen), chopped leek (white part only ), chopped carrot, port wine, beef stock or 1/2 cup chicken stock, honey, pitted prune, armagnac , slivovitz, plum brandy, bay leaves, salt & freshly ground black pepper

pork tenderloins (about 3/4 lb each), ground coriander, salt, fresh-ground black pepper, cooking oil, port, canned low-sodium chicken broth or homemade stock, pitted prunes, butter

tawny port, pitted prunes (about 9 oz), chopped, enough homemade-type white bread (about 7 slices), cut into 1/2-inch pieces, to measure 4 1/2 cups, russet potatoes (about 2 lb), olive oil, granny smith apples, tablspoons unsalted butter, celery ribs, chopped (about 1/2 cup), onions, chopped (about 2 cups), chopped fresh thyme leaves, chopped fresh parsley leaves

prune, cooked and pitted, prune juice, salt, lemon juice, lemon zest, sugar, egg whites, heavy cream , whipped

port wine cheese, widespread ) port wine cheese or sharp, chopped garlic, beer, cream cheese

prunes (dried plums; about 5 oz), gold tequila, heavy cream, half-and-half, vanilla bean , split lengthwise, egg yolks, sugar

prune puree (12 prunes blitzed with 3 tbsp hot water until smooth), butter (softened ), white sugar, brown sugar, eggs, vanilla, whole wheat flour, baking soda, chocolate chips

prunes, pitted, lemons , juice and zest of, removed, cinnamon stick, fresh bay leaves, butter, melted (plus extra for buttering), brioche bread or 9 oz challah, walnut meat, nutmeg, freshly grated, sugar , superfine, polish cream cheese, polish cream cheese, mascarpone cheese, eggs

port wine, boneless turkey breast half, salt, pepper, olive oil