250 g prunes 125 ml Plum Balsamic Vinegar 125 ml water 2 tbsp. Portuguese Mustard salt and pepper
Instructions
250 g prunes marinate for 2 days in 125 ml Plum Balsamic Vinegar and 125 ml water and 2 tbsp. Portuguese Mustard Portuguese Mustard, salt and pepper freshly ground, serve with fried lamb or beef. by Peter Berger, hobby chef, Vienna
