No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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
Spiced Prunes

Source: The Martha Stewart Show


  • 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.

Reviews (0)