Prunes Poached In Red Wine 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 POACHED IN RED WINE



Prunes Poached In Red Wine image

Provided by Molly O'Neill

Categories     dessert

Time 10m

Yield 8 servings

Number Of Ingredients 6

Zest of 2 oranges, removed in long strips
3 tablespoons black peppercorns
1/2 cup fresh orange juice
1 750-milliliter bottle merlot
1 cup sugar
2 pounds pitted prunes

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

RED WINE-POACHED FRUIT



Red Wine-Poached Fruit image

Provided by Michael Symon : Food Network

Categories     dessert

Time 20m

Yield 4 servings

Number Of Ingredients 9

2 firm but ripe pears, peeled, seeded and quartered
1 cup fresh pitted tart cherries
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup red wine
2 whole star anise
Pinch of kosher salt
1 teaspoon red wine vinegar
Vanilla bean ice cream, for serving

Steps:

  • Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
  • Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
  • Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
  • Serve by spooning over some vanilla bean ice cream.
  • (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

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

RED WINE-POACHED PRUNE TART



Red Wine-Poached Prune Tart image

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

2 cups red wine
Finely grated zest of 1 orange, plus 2/3 cup fresh orange juice (from about 2 oranges)
1/2 cup plus 2 tablespoons sugar
1 cinnamon stick
1 pound (3 cups) pitted prunes, halved
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
1 large egg, for egg wash
1 tablespoon heavy cream, for egg wash
Crème fraîche or Whipped Cream (page 340), for serving

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.

POACHED PEARS IN RED WINE



Poached Pears in Red Wine image

Make and share this Poached Pears in Red Wine recipe from Food.com.

Provided by KittyKitty

Categories     Dessert

Time 34m

Yield 4 serving(s)

Number Of Ingredients 11

1 (750 ml) bottle red wine, I like merlot, a good label (if you wouldn't drink it, don't cook with it)
3/4 cup superfine sugar
3 tablespoons honey
1/2 lemon, juice of
1 cinnamon stick
1 vanilla bean, split lengthwise
2 inches piece orange rind
1 clove
1 black peppercorns
4 firm ripe pears
whipped cream or sour cream, to serve

Steps:

  • Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
  • Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
  • Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
  • Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
  • Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.

Nutrition Facts : Calories 446.9, Fat 0.2, Sodium 9.7, Carbohydrate 81.4, Fiber 5.2, Sugar 68, Protein 0.8

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Top Asked Questions

What is the best substitute for prunes?
Ruby port (available for just a few dollars at Trader Joe’s) is a wonderful complement to these prunes. When simmered down into a syrup it becomes even richer, like ripe red fruit. The prunes literally melt in your mouth.
How long do you boil red wine for jus?
For the red wine jus, in a saucepan over a high heat, bring the red wine to the boil for 2 minutes, which will remove much of the alcohol, then add 400ml/14fl oz water and the remaining jus ingredients and bring to a gentle simmer. For the winter fruit, poach the quince in the simmering jus for around 25 minutes.
How do you cook prunes in boiling water?
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.
What is the best way to sweeten up prunes?
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.

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