Makes 8 oz (225g)
8 oz (225g) prunes
1/2 pint (300ml) malt vinegar
1/4 pint (150ml) water
8 oz (225g) soft light brown sugar 2 inch (5cm) piece stick cinnamon
Put the prunes into a mixing bowl and add the vinegar, water, brown sugar and stick cinnamon. Cover with a cloth and leave to stand overnight when the prunes will soften and the sugar will dissolve in the liquid.
Put the contents of the bowl into a saucepan. Simmer gently for 10 minutes until prunes are tender. Draw off the heat and, using a perforated spoon, transfer prunes to a plate, allow to cool slightly, then remove the stones. Put prunes into a storage jar. Return the pan of syrup to the heat and bring just to the boil. Pour syrup over the prunes there should be sufficient to cover. Cover tightly when cold. These are invaluable to have in the larder but they can be used straight away. Use them to garnish pizza, open sandwiches or meat terrines.