SPICED PRUNES

Spiced Prunes image

Use this delicious recipe in chef Mourad Lahlou's Couscous with Prunes and Toasted Almonds dish from "Mourad: New Moroccan."

Provided by Martha Stewart

Yield Makes 4 cups

Number Of Ingredients 8

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Ingredients

4 cups Moyer or other unpitted prunes
3/4 cup champagne vinegar
3/4 cup sugar
2 tablespoons brandy
1 (3-inch) cinnamon stick
3/4 teaspoons Tellicherry peppercorns
3 allspice berries
1 bay leaf

Steps:

Place prunes in a medium bowl; set aside.
Place vinegar, sugar, brandy, cinnamon, peppercorns, allspice, and bay leaf in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Pour over prunes and let cool to room temperature.
Transfer prunes to an airtight container and cover; let stand at room temperature for at least one week before using. Prunes can be stored at room temperature for up to 6 months.

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