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Prunes can be eaten raw as a snack, or stewed in water with flavorings such as maple syrup till soft. They can also be teamed with unexpected ingredients, magically expanding any home cook's ...
Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl. Boil the poaching liquid over high heat until reduced to 1 1/2 cups, about 10 minutes. Strain the syrup over the pears.
Compote or compôte [1] (French for stewed fruit [2]) is a dessert originating from medieval Europe, [citation needed] made of whole or pieces of fruit in sugar syrup.Whole fruits are cooked in water with sugar and spices.
The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes. While it is called "Scotland's National Soup", it probably originated as a chicken and onion soup in France. [1] By the late 16th century, [2] it had made its way to Scotland, where the onions were replaced with leeks. [3]
Tzimmes, or tsimmes (Yiddish: צימעס, Hebrew: צִימֶעס), is a traditional Ashkenazi Jewish stew typically made from carrots and dried fruits such as prunes or raisins, often combined with other root vegetables (including yam). [1] [2] [3]
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The Southern Cook Islands are a chain of volcanic islands in the Pacific Ocean. The principal islands are Aitutaki, Atiu, Mangaia, Manuae, Mauke, Mitiaro, Palmerston, Rarotonga, and Takutea. The ecoregion covers an area of 127 square kilometres (49 sq mi). [1] The islands are volcanic in origin, although all the volcanoes are now extinct.
The culture of the Cook Islands reflects the traditions of its fifteen islands as a Polynesian island country, spread over 1,800,000 square kilometres (690,000 sq mi) in the South Pacific Ocean. The traditions are based on the influences of those who settled the Cook Islands over many centuries.