The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant by Judy Rodgers

Author:Judy Rodgers [Rodgers, Judy]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2002-09-17T00:00:00+00:00

FOR ABOUT 1-1/2 PINTS:

2 cups water

1 tablespoon plus 1 teaspoon loose tea leaves

About 2 tablespoons sugar

1 pound prunes~about 2-1/2 cups with pits, closer to 3 cups if pitted

3 strips orange or lemon zest, about 1 inch long and 1/2 inch wide~removed with a vegetable peeler

Bring the water to a simmer, pour over the tea, and infuse for about 8 minutes. Strain. Stir in sugar to taste. Cool until not quite too hot to touch, about 130°, if using unpitted prunes. For pitted prunes it should be only warm to the touch, about 100°.

Place the prunes in a jar or jars, a narrow bowl, distributing the zest evenly. Don’t pack. Pour the tea over the prunes to just cover. Cover, or, if storing in a bowl, weight the prunes with a small plate to keep them submerged. Cool completely, shaking or stirring under once or twice, then store refrigerated.

PRUNES & CRANBERRIES in TEA

Prepare Prunes in Black Tea, making an extra 1/2 cup of tea syrup. Spoon the extra syrup into a small saucepan, add sugar until it is candy sweet, and bring to a boil. Add about 1/4 cup fresh cranberries. Swirl the pan over the heat until the skins split, then pull from the heat and leave the cranberries to cool and absorb the syrup.

Drain the cranberries, discard the pink syrup, and fold the berries into the softening prunes. Cool, cover, and refrigerate. Makes a generous 1-1/2 pints.

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