Happy Mothers Day!
Our plans changed a bit this year, and we had to come up with a portable breakfast. What we came up with turned out to be a winner.
Remember the prune liqueur taste test from a few weeks ago? Well we still had the prunes soaking in the booze. We finally strained them and decided to make something useful.
Boozy Prune Jam
3/4 cup orange juice
1 tsp. vanilla extract
1/2 c. dark brown sugar
pinch of salt
- Make sure the prunes are very soft, and have soaked in the alcohol for a long time. (ours had soaked for a month, so they were very soft and spreadable inside)
- Quarter the prunes, then give them a rough chop.
- Place all ingredients in a small saucepan, and bring to a simmer on medium/low, stirring often and breaking up the prunes.
- Reduce heat to low, and continue to simmer until this reaches the consistency of a thick sauce or loose jam. (It will thicken up a bit upon cooling.) This will probably take about 5-10 minutes.
- Remove from heat and allow to cool.
- Store in refrigerator. Will keep for a few weeks.
We made some mini cream scones to spread this on, and it was perfect! In fact, this spread was so tasty, I could eat it by the spoonful. It was such a hit, I’m tempted to get a big bag of dried prunes to soak in booze for the sole purpose of making this jam and canning it (I’m a canning addict).
If you don’t have booze soaked prunes, you could probably start with dried prunes and stew them on low in a bit of water and brandy or bourbon until they get really soft. Then chop them and proceed with the recipe above.
After the success of this spread, I think we are going to start using a lot more of our booze-soaked ingredients.
Have a great Mother’s Day!