Weekend getaways can be so restorative, especially in a place as magical and charming as Prince Edward County.
Neil and I fell in love with the County a few years ago when we first visited for the annual event Taste the County and then again for The Great Canadian Cheese Festival. Every time we’ve been back since we’ve fallen deeper and deeper for this exceptional region of Ontario.
There’s no shortage of things to do and see from visiting wineries, farms and local artisans, to antique hunting, beach-going, walking the main streets of the small towns, and of course, eating. You do not go hungry when you visit the County.
With so many local farmers and food producers, there’s a real sense in the County that people truly care about good food and using the freshest local ingredients.
On our most recent trip to PEC, we had the pleasure of staying at The Manse Boutique Inn in Picton only three weeks after its grand opening and it was absolutely spectacular. Aside from the stunning setting in the century old building, the food at The Manse is definitely a draw thanks to Chef Chris Wylie who runs the inn with his wife Kathleen.
Breakfast is included when you book one of their seven lovely rooms and it was a highlight of our weekend. Chef Wylie smokes his own bacon, cures his own salmon and takes a lot of pride in his food, which was apparent to Neil and I through chatting with him.
He was kind enough to share his recipe for his delicious spiced prunes, which he serves at the breakfast buffet along with thick Greek yogurt and a homemade nutty granola – a perfect breakfast in my books.
Thanks to Chef Wylie for sharing this recipe with Communal Table readers!
500 ml Earl Grey tea
150 ml Marsala wine
100 g brown sugar
Large zest of one orange
1 clove, whole
1 cinnamon stick
1 star anise
250 g prunes
Combine all ingredients, bring to a boil and simmer for 20 minutes. Remove zest and spices. Serve the spiced prunes with the syrup along with yogurt & granola.