PRUNE WINE RECIPE RECIPES

Name: Prunes Poached in Red Wine
Total time: 25 min
Yield: 6 to 8 servings
Ingredients: 1/2 pound pitted prunes; 2 cups red wine, not too tannic (see note); 1/4 cup mild honey, such as clover; 1 vanilla bean, cut in half lengthwise; 1 cinnamon stick; 2 strips orange or lemon zest

PRUNES POACHED IN RED WINE RECIPE - NYT COOKING

Prunes Poached in Red Wine Recipe - NYT Cooking image

I know what you're thinking: stewed prunes? But this is not that. This is prunes poached in wine, a classic French dessert that you still see on dessert trolleys in bistros all over Paris. Some recipes for it have you soak the prunes in water for up to 12 hours to plump them before poaching, others have you soak them in black tea. Here you let them steep for only five minutes in just-boiled water, which means you don't lose the essence of the prunes to the liquid. Then you poach them in sweetened wine spiced up with a cinnamon stick and vanilla bean, and let them steep again for two hours. The prunes retain their intense flavor, and the wine is both spicy and just sweet enough. Serve the prunes cold or warm; you can also keep them in wine in the refrigerator for a week or two, dipping into them to spoon over ice cream or into yogurt, or just enjoying them on their own.

Provided by Martha Rose Shulman

Total Time 25 minutes

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

1/2 pound pitted prunes
2 cups red wine, not too tannic (see note)
1/4 cup mild honey, such as clover
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips orange or lemon zest

Steps:

Place prunes in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest. Remove cinnamon stick.
Cover and let sit for at least 2 hours before serving. Serve warm, room temperature or chilled. Prunes will keep for 1 to 2 weeks in the refrigerator.

Nutrition Facts : @context http//schema.org, Calories 151, UnsaturatedFatContent 0 grams, CarbohydrateContent 29 grams, FatContent 0 grams, FiberContent 2 grams, ProteinContent 1 gram, SaturatedFatContent 0 grams, SodiumContent 3 milligrams, SugarContent 20 grams

PRUNE SAUCE RECIPE | MYRECIPES

Prune Sauce Recipe | MyRecipes image

Provided by Leslye Michlin Borden

Yield 8 servings (serving size: 3 tablespoons)

Number Of Ingredients 5

Ingredients

1 cup Concord grape kosher wine (such as Manischewitz)
20 pitted prunes (about 6 ounces)
1 cup cooking liquid (reserved from chicken)
1 tablespoon honey
Dash of ground cinnamon

Steps:

Combine wine and prunes in a small saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender.
Place prune mixture in a food processor or blender; process until smooth. Add cooking liquid, honey, and cinnamon; process until blended.

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