Soused Prunes

Name: Soused Prunes
Ingredients: 1 cup packed brown sugar; 1 cup granulated sugar; 1/2 cup cider vinegar; 2 cups water; 2 cinnamon sticks; 10 whole cloves; 1 teaspoon whole allspice; 2 tablespoons pure maple syrup; 1 small orange, sliced; 1 lemon, sliced; 1 pound large pitted prunes (about 45); 45 small pecan halves (about 1/8 cup); 6 tablespoons rum

13 ingredients

8 steps

Ingredients

1 cup packed brown sugar
1 cup granulated sugar
1/2 cup cider vinegar
2 cups water
2 cinnamon sticks
10 whole cloves
1 teaspoon whole allspice
2 tablespoons pure maple syrup
1 small orange, sliced
1 lemon, sliced
1 pound large pitted prunes (about 45)
45 small pecan halves (about 1/8 cup)
6 tablespoons rum

Directions

1

In a large heavy saucepan combine sugars, vinegar, water, and spices and boil, stirring, until sugars are dissolved.
2

Add maple syrup, orange and lemon slices, and prunes and simmer, covered, until prunes are plump and very tender, about 25 minutes.
3

Transfer prunes with a slotted spoon to a bowl and boil syrup until thickened and reduced to about 1 1/2 cups, 15 to 20 minutes.
4

With a slotted spoon remove spices, orange, and lemon and discard.
5

With a small knife cut a slit in side of each prune and stuff with a pecan half.
6

Divide stuffed prunes among 3 clean 12-ounce jars and pour enough hot syrup into each jar to just cover prunes.
7

Add 2 tablespoons rum to each jar and cover tightly, turning jars a few times to distribute rum.
8

Prunes keep, covered and chilled, 1 month.