Prunes In Port Recipes

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PRUNES POACHED IN RED WINE



Prunes Poached in Red Wine 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

Categories     dessert

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 6

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, 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 IN WINE WITH TOASTED-ALMOND COOKIES



Prunes in Wine with Toasted-Almond Cookies image

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

Provided by Ruth Cousineau

Yield Makes 8 servings

Number Of Ingredients 6

1 1/4 pound pitted prunes
2 cups ruby Port
2 cups dry red wine
3/4 cup sugar
1/2 vanilla bean, split
Accompaniments: toasted-almond cookies ; crème fraîche, sour cream, or ice cream

Steps:

  • Stir together all ingredients in a heavy medium saucepan until sugar has dissolved. Bring to a boil, then simmer, uncovered, gently stirring occasionally, until liquid is reduced by half, about 25 minutes.
  • Remove from heat and cool until barely warm or room temperature. Discard vanilla bean.

SPICED ITALIAN PLUMS (PRUNES) IN PORT



Spiced Italian Plums (Prunes) in Port image

We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.

Provided by Outta Here

Categories     Plums

Time 1h

Yield 6 pints, 12 serving(s)

Number Of Ingredients 7

8 lbs italian plums (sometimes called prune plums)
3 cups sugar
3 cups water
3 tablespoons orange rind, thinly slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups tawny port

Steps:

  • Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
  • Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
  • Repeat with remaining plums.
  • Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
  • Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
  • Process 20 minutes in boiling water bath.

Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2

PRUNES IN PORT



Prunes in Port image

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

40 pitted prunes
2 cups port wine (I use cask Old Port)
2 cups red wine (I use a lambrusco type)
1/2 vanilla bean
1 cup sugar

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

PORK WITH PRUNES



Pork with Prunes image

Categories     Fruit     Braise     Sauté     Quick & Easy     Vinegar     Prune     Pork Chop     Winter     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

2 pounds (1/2-inch-thick) pork shoulder chops
1/2 teaspoon salt
1/4 cup all-purpose flour
3 tablespoons vegetable or olive oil
3/4 cup chopped shallot (4 1/2 ounces)
1/2 cup cider vinegar
3 cups water
1 3/4 cups low-sodium chicken broth
1 teaspoon whole allspice
1 1/2 cups dried pitted prunes (11 ounces)

Steps:

  • Preheat oven to 350°F.
  • Pat chops dry and season with salt. Dredge in flour, shaking off excess. Heat oil in a 3 1/2- to 4-quart wide heavy pot over moderately high heat until hot but not smoking. Brown chops in batches, turning over once, about 5 minutes per batch. Transfer to a plate. Add shallot to pot and sauté until golden, 2 to 3 minutes. Add vinegar and boil, scraping up brown bits, until reduced by half. Stir in water, broth, and allspice and bring to a simmer. Return chops to pot with prunes. Braise, covered, in middle of oven until chops are very tender, about 45 minutes. Transfer to a platter using a slotted spoon. Boil sauce until reduced to 1 cup, about 20 minutes. Season with salt and pepper and pour over chops.

PRUNES IN A PITCHER



Prunes in a Pitcher image

Gail Monaghan's 2007 book "Lost Desserts" delved into the histories of some delectable dishes. This one goes back to the 1800s. Prunes in a pitcher, or pruneaux au pichet, were made by Fernand Point for the Aga Khan III and served to him in a rare Persian vase that Khan had given the legendary French chef. (However, the fact that the prunes are soaked for two days in port and Bordeaux doesn't quite track with the Islamic part, Monaghan points out.)

Provided by Christine Muhlke

Categories     dessert, side dish

Time 20m

Yield Serves 8 to 10

Number Of Ingredients 7

40 large pitted prunes, preferably sulfured
2 cups ruby port
2 cups light red wine, such as Bordeaux
2 cups sugar
Half of a vanilla bean, split lengthwise, seeds scraped
Salt
1 1/2 cups cold heavy cream or vanilla ice cream

Steps:

  • At least 2 days before serving, place the prunes and port in a glass or ceramic container. Cover and let soak at room temperature for at least 24 hours or longer if possible.
  • Place the prunes and their soaking liquid in a non-reactive saucepan. Add red wine, sugar, vanilla bean and seeds and a pinch of salt. Bring to a boil over high heat, and then simmer until the prunes are soft and a few start to fall apart, about 15 minutes. Let cool. Refrigerate covered for at least 24 hours or up to 2 months.
  • To serve, place a few prunes in individual cups and cover with a little heavy cream or vanilla ice cream. Serve immediately.

Nutrition Facts : @context http, Calories 464, UnsaturatedFat 4 grams, Carbohydrate 75 grams, Fat 13 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 440 milligrams, Sugar 61 grams

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