Foodie note: You really can’t ruin this so don’t get caught up on the recipe. Put prunes (and anything else you think sounds good) in a small sauce pan with water and simmer until plump. Done.
3 fresh figs, sliced in half lengthwise
1 1/2 cups water
Put all ingredients into a sauce pan, bring to a boil, drop temperature to medium-low and simmer for 30 minutes. Liquid should be thick and syrupy. Cool, store in a glass jar and keep in the refrigerator for up to three weeks.
I made a second batch last week and added a tea bag of chai spice. Brew it for 10 minutes while the prunes cook then discard. Cook prunes the remaining time, cool and serve alongside ripe Camembert and Anjou Bakery crostini.
Keywords: prunes, cheese board accessories, oatmeal topping, vanilla gelato, Anjou Crostini