Prunes Poached in Red Wine
A classic French bistro dessert, these prunes are poached in red wine and infused with the flavors of cinnamon, vanilla, and orange or lemon zest.
A classic French bistro dessert, these prunes are poached in red wine and infused with the flavors of cinnamon, vanilla, and orange or lemon zest.
- Carbohydrate 39.8423946965123 g
- Cholesterol 0 mg
- Fat 0.281397590356739 g
- Fiber 0.24803186126325 g
- Protein 1.43734002696857 g
- Saturated Fat 0.0238213587448856 g
- Serving Size 1 1 Serving (45g)
- Sodium 2.21651846627452 mg
- Sugar 39.594362835249 g
- Trans Fat 0.0135211355738026 g
- Calories 151 calories
Step-by-step
- Place prunes in a bowl or a glass measuring cup and pour on boiling water to cover. Let sit for 5 minutes, and drain.
- 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 simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Remove cinnamon stick. Cover and let sit for at least 2 hours before serving. Serve warm, at room temperature, or chilled.
Standard ingredient listings rarely account for liquid absorption ratios. Dried fruit acts like a sponge, meaning two cups of wine will reduce significantly during the ten-minute simmer and subsequent two-hour steep. Choosing an expensive bottle here represents wasted capital. Opt for a bottle costing under ten dollars that possesses enough fruit-forward acidity to balance the honey. Pinot noir works well, but a lighter gamay provides similar results at a lower price point. Scraping the vanilla bean directly into the pot ensures the microscopic seeds disperse evenly throughout the liquid rather than clinging uselessly to the pod. Plumping the fruit in boiling water for five minutes before introducing it to the alcohol bath opens the cellular walls, allowing the wine and aromatics to penetrate deeply. Scaling this recipe downward requires caution with the aromatics. Halving the volume of prunes and wine still warrants a full cinnamon stick and half a vanilla bean to prevent the spices from disappearing entirely behind the fruit. Doubling the batch requires a wide saucepan to guarantee the liquid covers the fruit completely without overcrowding the pan. Leftovers store safely in the refrigerator for up to seven days in an airtight glass container. These chilled fruits transition seamlessly into morning yogurt bowls, atop pound cake, or folded into vanilla ice cream.
