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Cooking Agen prunes with Alain Passard
Cooking Agen prunes with Alain Passard
Alain Passard, L'Arpège, Paris
Alain Passard, L'Arpège, Paris

 All About Prunes > Cooking with Alain Passard

Add a little extra to stuffed cabbage!
Before preparing, add a few whole prunes here and there to the raw filling.

Confit prunes - delicious!
Sauté some coarsely chopped prunes in salted butter and add to an endive salad dressed with walnut oil.

Perk up your vanilla rice pudding
Mid-way through cooking, add a few prunes that have been macerated in Armagnac. Turn the rice pudding into a caramel lined mold and refrigerate several hours.

Pears and prunes poached in red wine
Half-way through cooking, add prunes to pears cooking in sweetened wine, flavored with orange and cinnamon.

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