Prunes in a Pitcher
Published November 17, 2007
- Total Time
- 20 minutes, plus 1 day's soak and 1 day's refrigeration
- Rating
- Comments
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Ingredients
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 ½ cups cold heavy cream or vanilla ice cream
Nutritional analysis per serving (8 to 10 servings)
69 grams carbs; 40 milligrams cholesterol; 440 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 3 grams fiber; 534 milligrams sodium; 2 grams protein; 43 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.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
To serve, place a few prunes in individual cups and cover with a little heavy cream or vanilla ice cream. Serve immediately.
Unsulfured prunes do not soften enough after simmering. If using unsulfured, cook them for 5 minutes longer and cut into quarters before serving.
Private Notes
Comments
Wouldn’t the alcohol content gets released in the cooking/reduction.
I made this several times, many years ago, using Point's recipe as printed in Gourmet. It was absolutely delicious. Differences: only ONE cup of sugar; cook at a boil for about 30 min until syrupy. Serve well chilled with heavy cream.