Apple and Dried Plum Sauce

Very tasty with lamb, turkey, or pork.

¼ cupBrandy
1 teaspoonCider vinegar
10Taylor Brothers Pitted Dried Plums (prunes)
½Bay leaf
1 TablespoonUnsalted butter
1Gala apple
¼ cupFinely chopped shallot
2 clovesGarlic, finely chopped
1 cupReduced 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.

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