1 stephen ceideburg
1/2 lb french or italian sugar plums
1/2 cup powdered sugar
1/2 cup cognac or brandy
1 1/2 (750 ml) bottles rhone-style red wi, ne
A Recipe for
French Prune Aperitif Wine
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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The belly rules the mind. |
| Spanish Proverb |
There is a lot more juice in grapefruit than meets the eye. |
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This Recipe for French Prune Aperitif Wine is one of thousands in the Recipes-to-go Drink Cookbook.
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It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
This is a recipe for French Prune Aperitif Wine from the recipe cookbook of Recipes-to-go (Drink)
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Vengeance is a dish that can be eaten colld. |
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High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
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| Mignon McLaughlin, The Second Neurotic's Notebook, 1966 |
A friend in France serves this wine as an aperitif in win- ter. It is
very warming on a cold night and carries the scent of the summer
prune plum.
Rinse and carefully dry plums. Put in a clean glass jar and sprinkle
with 1/4 cup of the powdered sugar and the Cognac. Cover and let the
mixture stand for 5 days in a cool, dark place, turning the jar
occasionally. At the end of the 5 days, add wine. Cover and let stand
another 5 days, turning occasionally.
Remove fruit from the jar and crush it to extract all the juice.
Discard pits and skin. Return juice and pulp to wine mixture and
filter it into bottles. (A coffee filter or doubled cheesecloth in a
funnel works quite well.) Cork the bottles and store in a cool dark
place or in the refrigerator.
Makes two 750-milliliter bottles.
PER 4 FLUID OUNCES: 105 calories, 0 g protein, 11 g carbohy- drate, 0
g fat, 0 mg cholesterol, 5 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
Serves: 1
French Prune Aperitif Wine Recipe brought to you by Recipes To-Go