Compote de Pruneaux (Prune Compote)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Prunes
- Water
- Red wine
- Sugar
- Cinnamon
Instructions
- Put the prunes to soak in advance.
- Make a syrup marking 12 degrees with half water and half red wine, sugar, and a little cinnamon.
- Cook the soaked prunes gently in this syrup.