Prune Concentrate, or Cotto di Prugne: A while back I posted a recipe for Cotto di Fichi and Cartellate, the latter being cookies and the former being the fig sauce one dips them into before serving them (see below for links). Making the cotto is quite involved and one does have to have figs. Dolores very kindly sent in the following, given her by Catherine LaCalamita, which instead uses prune juice, and is easier as well.
Prep Time: 10 minutes
Cook Time: 4 hours
Ingredients:
- 5 64-OZ (2-quart, or 2-liter) bottles of prune juice
- 4 lbs. (1800 g) of white granulated sugar
Preparation:
Place both ingredients into a large, heavy pot. Cook at a very low flame (so it doesn't burn or boil over) and keep the pot uncovered for approximately 4 hours.
You can tell when it's done by checking as follows:
Take about 1/2 tsp of Cotto out of the pot and drop it on a small plate. Run your finger down the middle. If the Cotto stays separated, you know it's done. It is very viscous but absolutely wonderful!
The good part is that you can return the Cotto to the Prune Juice bottles. Catherine keeps it for 2-3 years because she stores it in a dry, cool place (like where you would store wine).
Kyle, this is definitely a LOT EASIER way to make this than the way my Mother and Aunts made it. To tell you the truth, it tastes every bit as good too.
You can tell when it's done by checking as follows:
Take about 1/2 tsp of Cotto out of the pot and drop it on a small plate. Run your finger down the middle. If the Cotto stays separated, you know it's done. It is very viscous but absolutely wonderful!
The good part is that you can return the Cotto to the Prune Juice bottles. Catherine keeps it for 2-3 years because she stores it in a dry, cool place (like where you would store wine).
Kyle, this is definitely a LOT EASIER way to make this than the way my Mother and Aunts made it. To tell you the truth, it tastes every bit as good too.
