The recipe for this sauce was published in 1854 in "Couchmaster of the NINETEENTH century", but the number of ingredients it was stated in pounds, and the liquid components do take eye. Surfing the Internet, I found several variations of this sauce, which has adapted itself.
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Prunes rinse well under water, pour 1.5 cups of hot water and put on fire. Bring to a boil, drain the water. Pour the remaining hot water and again bring to boil. Then the fire abated, cover and allow to boil for 15-20 min, until soft prunes. The water is again drained.
Using a blender, blend the prunes.
To the puree add the wine, cinnamon and sugar, mix well, put on medium heat and bring to a boil.
You will see how the mash turns into a very airy sauce is the jam. Remove from heat and allow to cool. In principle, the sauce is ready, but it is better to let it sit for a few hours. I did it on the eve in the evening, and I have stood on the table until morning. The difference is significant.
And in the morning, on the oil "Oleyna" I made pancakes.
Such a beautiful stack of pancakes I got.
Serve sauce wrapped in pancakes and garnish with powdered sugar, chopped walnuts and mint leaves.