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Spiced Italian Plums (Prunes) in Port

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.9452
Energy (kCal)3058.8125
Carbohydrates (g)763.757
Total fats (g)4.5815
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup. | 2. Pack hot plums into hot pint jars, leaving 1/2 inch headspace. | 3. Repeat with remaining plums. | 4. Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port. | 5. Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps. | 6. Process 20 minutes in boiling water bath. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum 8 called 607.2 150.744 9.24 3.696
    sugar 3 cups 2417.94 604.788 0.0 0.0
    water 3 cups 0.0 0.0 0.0 0.0
    orange 3 tablespoons slivered rind 15.8625 3.9656 0.3172 0.0405
    cinnamon 2 - - - -
    clove 1 tablespoon 17.81 4.2594 0.38799999999999996 0.845
    tawny port 2 cups - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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