Recipe no. 509 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 230.
Ingredients
- prunes
- water
- red wine
- sugar
- cinnamon
- lemon
Preparation
- First cookingPut 1 kg of prunes into a saucepan with 2 litres of water and bring to a boil.
- DrainDrain off this water.
- Add the wineReplace with a litre of red wine and as much water.
- Add the seasoningsAdd 500 g of sugar with a cinnamon stick or a lemon zest.
- Cook slowlyLet cook slowly, covered, for 45 minutes.
- DressDress in a fruit dish.
Reboul's text
Put 1 kilo of prunes into a saucepan with 2 litres of water and bring to a boil. Drain off this water and replace it with a litre of red wine and as much water; add 500 grams of sugar with a cinnamon stick or a lemon zest. Let cook slowly, covered, for 3/4 of an hour. Then dress in a fruit dish.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| prunèu | prunes |
| aigo | water |
| vin | red wine |
| sucre | sugar |
| citroun | lemon |
| casseirolo | saucepan |
| bouie | boil |
| agouta | drain |
| coumpoustié | fruit dish |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 509, page 230. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.