Very tasty with lamb, turkey, or pork.
|1 teaspoon||Cider vinegar|
|10||Taylor Brothers Pitted Dried Plums (prunes)|
|1 Tablespoon||Unsalted butter|
|¼ cup||Finely chopped shallot|
|2 cloves||Garlic, finely chopped|
|1 cup||Reduced sodium chicken broth|
Combine brandy, vinegar, dried plums (prunes), and bay leaf. Let stand until prunes are soft, about 20 minutes.
Peel apple and cut into 1/2" dice. Add butter and apple to skillet and saut� over medium-high heat until beginning to brown and soften, about 3 minutes.
Add shallot and garlic and saut� 2 minutes. Remove from heat and add prune mixture.
Simmer until liquid is reduced to a glaze. Add chicken broth and any meat juices and simmer, crushing prunes with a fork, until slightly thickened, about 2 minutes.
Season with salt and pepper and discard bay leaf.
Serve with lamb, turkey, or pork.