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Spiced Prunes

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

  • Yield: Makes 4 cups


  • 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


  1. Place prunes in a medium bowl; set aside.

  2. 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.

  3. 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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