PRUNES POACHED IN RED WINE
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
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
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, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 20 grams
PRUNES POACHED IN RED WINE
Steps:
- Tie the orange zest and peppercorns in a piece of cheesecloth and place in a large saucepan. Add the orange juice, wine and sugar and stir to combine. Place over medium heat and simmer for 10 minutes. Remove from heat and add the prunes. Refrigerate overnight. Serve at room temperature, spooned over vanilla ice cream.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 1 gram, Fiber 10 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 73 grams
PRUNES IN RED WINE
Provided by Florence Fabricant
Categories one pot, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine wine, orange peel, peppercorns, cloves, cinnamon sticks and allspice in a 2-quart saucepan. Bring to a simmer. Stir in sugar. Simmer 10 minutes. Add prunes, simmer 10 minutes more. Remove from heat. Stir in triple sec.
- Transfer to a bowl, cover and set aside up to 3 hours before serving, turning prunes in wine syrup from time to time. Strain, reserving syrup in a bowl. Return prunes to syrup and discard spices. Serve at once, with a dollop of cream if desired, or refrigerate until ready to serve.
RED WINE-POACHED PRUNE TART
Prunes, or dried plums (as they are sometimes called), become downright irresistible when drenched in a flavorful concoction of red wine, sugar, cinnamon, and freshly squeezed orange juice. Here, the poached fruit gets baked atop puff pastry for an easy, elegant dessert.
Yield serves 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and the cinnamon stick to a boil. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
- Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out dough.) Transfer to a parchment-lined rimmed baking sheet. In a small bowl, combine orange zest and remaining 2 tablespoons sugar; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush over edges of pastry.
- Bake, brushing tart with reserved cooking liquid halfway through, until crust is golden, about 28 minutes. Let cool slightly. Serve warm with crème fraîche or whipped cream.
PEARS & PRUNES IN MULLED (WELL, SORT OF) WINE
A wonderful pudding - best served with tons of double or clotted cream
Provided by Good Food team
Categories Dessert, Dinner
Time 35m
Number Of Ingredients 7
Steps:
- Cut each pear in half lengthways, and remove the cores.
- Sprinkle the sugar over the base of a large, preferably non-stick, fry pan. Add the butter and heat until the sugar has dissolved into the melted butter. Quickly add in the pears and caramelise until they are soft but still firm and holding their shape. This will take about 10 minutes and you should toss them occasionally. Add the prunes and fry for another minute or so. Now pour in the wine, but be careful as it will spit, so hold the pan away from you, then put it back over a lower heat. Split the vanilla pod in half lengthways using the tip of a sharp knife. Scrape the seeds out into the pan, also with the knife, then toss in the pod and let everything infuse for about 5 minutes.
- Lift out the pears and prunes and set aside, then reduce the wine until it is good and gooey and thick, for about 8-10 minutes. That's it really. Just pop the fruit back in and serve hot or cold with the lemon zest on top.
Nutrition Facts : Calories 325 calories, Fat 10 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein
WINE-STEWED PRUNES AND MASCARPONE
Provided by Dana Bowen
Categories one pot, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
- Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 8 grams, Carbohydrate 96 grams, Fat 26 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 282 milligrams, Sugar 73 grams
PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
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