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Name: French Prune Aperitif Wine
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: French
Ingredients: 1 1/2 (750 ml) bottles Rhone-style; 1/2 lb French or Italian sugar; 1/2 c Powdered sugar; 1/2 c Cognac or brandy; Stephen Ceideburg

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INGREDIENTS

1 1/2 (750 ml) bottles Rhone-style
1/2 lb French or Italian sugar
1/2 c Powdered sugar
1/2 c Cognac or brandy
Stephen Ceideburg

INSTRUCTIONS

A friend in France serves this wine as an aperitif in win- ter. It is very warming on a cold night and carries the scent of the summer prune plum. Rinse and carefully dry plums. Put in a clean glass jar and sprinkle with 1/4 cup of the powdered sugar and the Cognac. Cover and let the mixture stand for 5 days in a cool, dark place, turning the jar occasionally. At the end of the 5 days, add wine. Cover and let stand another 5 days, turning occasionally. Remove fruit from the jar and crush it to extract all the juice. Discard pits and skin. Return juice and pulp to wine mixture and filter it into bottles. (A coffee filter or doubled cheesecloth in a funnel works quite well.) Cork the bottles and store in a cool dark place or in the refrigerator. Makes two 750-milliliter bottles. PER 4 FLUID OUNCES: 105 calories, 0 g protein, 11 g carbohy- drate, 0 g fat, 0 mg cholesterol, 5 mg sodium, 0 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg

NOTES

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French Prune Aperitif Wine

1 1/2 (750 ml) bottles Rhone-style
1/2 lb French or Italian sugar
1/2 c Powdered sugar
1/2 c Cognac or brandy
 Stephen Ceideburg

A friend in France serves this wine as an aperitif in win- ter. It is very  warming on a cold night and carries the scent of the summer prune plum.    Rinse and carefully dry plums. Put in a clean glass jar and sprinkle with  1/4 cup of the powdered sugar and the Cognac. Cover and let the mixture  stand for 5 days in a cool, dark place, turning the jar occasionally. At  the end of the 5 days, add wine. Cover and let stand another 5 days,  turning occasionally.    Remove fruit from the jar and crush it to extract all the juice. Discard  pits and skin. Return juice and pulp to wine mixture and filter it into  bottles. (A coffee filter or doubled cheesecloth in a funnel works quite  well.) Cork the bottles and store in a cool dark place or in the  refrigerator.    Makes two 750-milliliter bottles.    PER 4 FLUID OUNCES: 105 calories, 0 g protein, 11 g carbohy- drate, 0 g  fat, 0 mg cholesterol, 5 mg sodium, 0 g fiber.    From an article by Georgeanne Brennan in The San Francisco Chronicle,  9/4/91.    Posted by Stephen Ceideburg

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Nutrition

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Serving Size: 1 Serving (353g)
Recipe Makes: 1 Servings

Calories: 572
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 4.7mg		0 %
Total Carbohydrate 14.9g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 14.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 572

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