1330 | Stewed Prunes à la Général Dufour.
—Procure ten ounces of the best imported prunes (which should invariably be purchased at a responsible dealer’s), and put them in a vessel with a quart of cold water, letting them soak for four hours; then thoroughly drain them. Put them in a saucepan with half a pint of cold water, the zest of a sound lemon, a two-inch-length piece of cinnamon, two ounces of fresh butter, and four ounces of powdered sugar. Place the pan on a slow fire, and with the spatula stir carefully and gently once in a while, to avoid breaking them. After letting them cook slowly for two hours, remove the pan from the stove, and add immediately a pint of Bordeaux wine, replace it on the stove to heat thoroughly, but not allowing it to boil again; take from off the fire, pour the prunes into a stone jar, let get cold, then serve.