Prunes Poached In Red Wine

By Molly O’Neill

Published December 18, 1993

Total Time
10 minutes, plus overnight refrigeration
Rating
(0)
Comments
Read comments

Featured in: New Wrinkles on Dried Fruit

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 servings

  • Zest of 2 oranges, removed in long strips

  • 3 tablespoons black peppercorns

  • ½ cup fresh orange juice

  • 1 750-milliliter bottle merlot

  • 1 cup sugar

  • 2 pounds pitted prunes

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

107 grams carbs; 475 calories; 1 gram fat; 10 grams fiber; 7 milligrams sodium; 3 grams protein; 73 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

0 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Laurel

Old fashioned. Fit for any one any time.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.