So with all this dreary weather, I've been craving comforts of home. One of which is prune mui.Prune mui is a local favorite in Hawaii. It is a preserve of dried fruits, the sweet and sour sauce is addicting and most times you eat the fruits with your fingers, licking them after putting some into your mouth (well, I usually do this). I tried the recipe from Hawaii State Representative Roy Takumi's pamphlet.
2 packages prunes
2 packages apricots
1 package wet li hing mui
1 package dried lemon peel
Sauce:
1/2 teaspoon Hawaiian salt
1/2 teaspoon Chinese 5-spice
1 cup dark brown sugar
3/4 cup lemon juice
3 teaspoon whiskey
Combine all sauce ingredients and mix well. Add the fruits to the sauce and shake.
NOTES: I only had some prunes, so I bought some apricots (actually I like the apricots more than the prunes), but didn't have the li hing mui (chinese preserved plums) or dried lemon peel, so I bought some candied yuzu (citron). Another recipe indicated letting the mixture sit for a week, so that is what I did. This recipe didn't have much liquid so, I kept turning the bottle upside down and laying it on its side to get everything coated. I think it would have been better if the yuzu wasn't candied, it made it a little sweeter than I like.Still, it was ono (delicious).
