I cook with dried fruit a lot! It’s stores perfectly in the pantry and adds a level of richness that cannot be duplicated with any other ingredient. Like chicken and apricot pairing or Mahi-mahi fish with pineapple, prunes and beef are star-like companions. The prunes sweeten and glaze the carrots and potatoes beautifully.
I’m writing this today for my high school BFF, Debbie. Months ago when I made it she asked me to email the recipe. Here it is Debbie!
2lb Sirloin Roast
Dried herb rub: rosemary, marjoram, thyme, basil
Salt & pepper
½ c. olive oil for browning
3 medium carrots
1 yellow and 1 red onion
½ c. chopped dried prunes
½ whole dried prunes
½ Worcestershire sauce
Rub a lean and tied roast with salt and pepper, then with dried herb blend. Brown on all sides until medium brown, about the color of light coffee…
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