Pruneaux au Beaujolais (Prunes in Beaujolais)

Recipe from Louis XIV

Adapted by Pierre Franey

Updated October 9, 2023

Total Time
32 minutes, plus 24 hours soaking time
Prep Time
2 minutes, plus 24 hours soaking time
Cook Time
30 minutes
Rating
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—Pierre Franey

Featured in: In France, A Fondness For Homey Classics

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Ingredients

Yield:6 to 8 servings

  • 2 pounds large dried prunes (with pits)

  • 3 cups Beaujolais wine

  • 1 teaspoon pure vanilla extract

  • 2 cups sugar

  • Rind from 2 lemons

Ingredient Substitution Guide

Preparation

  1. Step 1

    Place the prunes in a mixing bowl and add the wine. Let stand 24 hours at room temperature until the prunes have softened well.

  2. Step 2

    Place the prunes and wine in a saucepan. Add the vanilla, sugar and lemon rinds. Bring to a boil; simmer for 30 minutes. The mixture should be syrupy. Chill. Remove rinds. Serve alone or with vanilla ice cream.

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Dena

This has been a family favorite - and great for gifts - since the first time I made it, around 20 years ago.

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Credits

Adapted from Louis XIV

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