Prunes Stewed In Port 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 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.

WINE-STEWED PRUNES AND MASCARPONE



Wine-Stewed Prunes and Mascarpone image

Provided by Dana Bowen

Categories     one pot, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

1 pound pitted prunes (about 40)
1 1/4 cups sugar
2 cinnamon sticks
2 1/2 cups dry red wine
2 8-ounce containers mascarpone

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



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

PRUNES STEWED IN PORT WINE



PRUNES STEWED IN PORT WINE image

Categories     Fruit

Yield 2-3 cups

Number Of Ingredients 6

1/2 pound dried prunes
1 clementine, sliced very thin
1 cinnamon stick
1/2 teaspoon ground nutmeg
1 cup ruby port
2 tablespoons sugar (optional, to sweeten it up a bit)

Steps:

  • Combine all the ingredients in a 2-quart saucepan. Add enough water to bring the liquid level just up over the prunes. Bring to a simmer and cook, uncovered, over medium-low heat for about half an hour, or until the prunes are very soft. Add more water as it simmers, if necessary. Serve over yogurt, oatmeal, panna cotta, a plain cake, on toast, or anything else you can think of

STEWED PRUNES



Stewed Prunes image

I have eaten prunes this way as long as I can remember in my family. My grandmother made stewed prunes this way, my mother did, and I do too. Simple and delicious and taste so nice. Enjoy on their own, or on your breakfast cereal, or with ice cream, or mixed with other fruit.

Provided by MrsScribbles

Categories     Low Protein

Time 20m

Yield 4-6 cups, 12 serving(s)

Number Of Ingredients 3

500 g dried prunes
3 cups hot water
1/4-1/3 cup white sugar

Steps:

  • Combine all the ingredients into a medium saucepan. Cover. Bring to the boil, give a stir or 2 and then turn the heat down and simmer covered for 15 minutes. At the end of the 15 minute cooking time turn the heat off and leave on the stove for 10 minutes. Pour into a dish large enough to contain the contents of the saucepan. Cool. When cool, cover (so nothing in the fridge falls into or spills into the dish), and put in the fridge. Eat!

Nutrition Facts : Calories 116.1, Fat 0.2, Sodium 2, Carbohydrate 30.8, Fiber 3, Sugar 20.1, Protein 0.9

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