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Prune Melomel & Teryaki Chicken

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Miriam

Senior Member
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Feb 2, 2005
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I was in a hurry to roast a chicken the other day, so I quickly mixed up some teryaki sauce 50/50 with prune melomel for a marinade. Just before removing the chicken from the marinade, I poured in a small dollop of oil then put the chicken in the oven. It was very good. I'll do it again.

It might be fun to make a tajine with fresh prunes, saffron, garlic, and more of the prune melomel...um, have to think about that.

Miriam
 
prune mel... just out of curiousity, does the fiber interfere with the fermentation or increase the viscosity of the end product at all? Do you use prunes or prune juice for it? I'm guessing this sauce tastes something like teryaki made with plum wine. yum.
 
PC1,

I used prunes. No fibers in the must once the fruit was strained out. My notes tell me it was actually a thin must, golden-brown in color. I did use pectic enzyme. The recipe, if you're interested, is in the Recipes section. Almost a year later, the taste is sweet/tart like a prune, but light. An overtone of slivovitz, also light. Very pleasant chilled.

Miriam
 
I started a prune-concord grape pyment last July. I got my first taste a couple days ago. The flavor was a interesting combination of grape, plum, and honey. It should be very nice in about 2 years.

Brian K
 
Brian, your prune pyment sounds good.

I'm glad I'm not the only prune fan around here ::) .

Miriam
 
I too am a prune lover. My first prune mel is still a ways off but I love prune juice. As a 20 something year old, I always get strange looks as it is invariably associated with the elderly and those who need extra fiber in they're diets. :-\
 
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