Pickled Prunes

Recipe from Hard Like Armour via Food52

Husband-Tested in Alice’s Kitchen
Makes 1 quart

I think these are just the cat’s meow.  They are so easy to make and can be served on their own or would be excellent with a dollop of mascarpone, a soft tangy cheese or over ice cream, as a salad component or with oatmeal, or as an accompaniment to roast pork, if you’re a meat eater.  Make a couple of jars and then keep one for yourself to serve on a party platter and then give the other as a hostess gift.

1 cup red wine vinegar
12 (2-inch) strips orange peel 
1/2 cup freshly squeezed orange juice
1 cup sugar
2 teaspoons cardamom seeds
1/2 teaspoon coriander seeds
1/2 teaspoon pink peppercorns
1/2 3" stick cinnamon, broken in half
1 pound pitted prunes
2 teaspoons orange blossom water (A reviewer suggested using Cointreau.)
Combine vinegar, orange peel and juice, sugar and spices in medium-sized saucepan and bring to a boil over medium-high heat. Once it's at a boil, add the prunes and decrease heat to medium-low. Simmer for 15 to 20 minutes, until soft, but not falling apart.
Remove the prunes & orange peel to quart jar (or other suitable container) using a slotted spoon. If you like, return the syrup to the heat, and reduce for several minutes until fairly thick. Stir in the orange blossom water. Pour the syrup over the prunes, stir to mix well and cool to room temperature. Once cool, cover and refrigerate. These taste best after a minimum of 8 hours in the fridge, and should last for 2 weeks.

Notes: Here are some serving suggestions from reviewers of this recipe: 
• Spread a toasted baguette slice with a mild blue cheese and then top it with a prune and a drizzle of syrup.
• Serve as a part of a cheese plate. 
• Cut up into salads. 
• The sauce from the prunes is delicious mixed into salad dressings. 
• Drizzle over ice cream.
• Use the prune syrup in bubbly water with lemon juice as a soda, too.
• Really, really yummy with lightly sweetened goat cheese followed with a chaser slice of cold crisp apple.
• Spoon them over Greek yogurt and top them with almonds for an amazing take-to-work lunch.