Stewed Prunes J.Desserts (Puddings and Other Desserts) No.009
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|Yield: 100 Portions Each Portion: 1/2 Cup|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Prunes, Dried | 7LB | 4.75 Qrt | 1. Wash prunes. |
|Warm Water | | 2.00 Gal | 2. Combine prunes and water, |
| | | | cover; heat to just below |
| | | | boiling. Simmer 40 minutes. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 1LB | 2.25 Cup | 3. Add sugar and lemon slices; |
|anulated | | | simmer 5 minutes or until |
|Lemons | 12OZ| 3.00 EA | sugar is dissolved. |
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NOTE: 1. Dried prunes may be prepared without cooking. Cover prunes
with boiling water, add sugar, cover and refrigerate for
24 hours.
2. Prunes improve in flavor if refrigerated overnight before
serving.
VARIATION
1. STEWED PRUNES (CANNED PRUNES): In Step 1, use 2-No. 10 cn
canned, whole, unpitted prunes. Omit Steps 2 and 3. Heat
to just below boiling. Cool before serving. EACH PORTION:
6 prunes.