Recipe from NY Times: http://cooking.nytimes.com/recipes/1016193-prunes-poached-in-red-wine

This is one of those classic French bistro offerings that you still see on dessert trolleys in popular Parisian bistros (I’m thinking Chez Georges, in the Second Arrondissement). Most recipes have you soak the prunes for up to 12 hours before poaching, but I see no need for that, nor do I want to lose the essence of the prunes in the soaking water. I cover them with boiling water for 5 minutes only; then I poach them in wine and let them steep.

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Name: Prunes Poached in Red Wine
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6
Cuisine: not set
Ingredients: 1/2 pound pitted prunes; Boiling water, to cover; 2 cups Pinot Noir*; 1/4 cup honey mild, clover; 1 Vanilla Bean cut in half lengthwise; 1 Cinnamon stick; 2 Orange or Lemon Zest Strips

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INGREDIENTS

1/2 pound pitted prunes
Boiling water, to cover
2 cups Pinot Noir*
1/4 cup honey ; mild, clover
1 Vanilla Bean ; cut in half lengthwise
1 Cinnamon stick
2 Orange or Lemon Zest ; Strips

Servings

INSTRUCTIONS

Total time: About 20 minutes plus 2 hours for steeping

*2 cups red wine, not too tannic (something light and fruity like a Beaujolais or Côtes du Luberon, or something a little richer and full-bodied, like a pinot noir)

1. Place prunes in a bowl or a glass measuring cup and pour on boiling water to cover. Let sit for 5 minutes, and drain.

2. 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.

3. Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Remove cinnamon stick. Cover and let sit for at least 2 hours before serving. Serve warm, at room temperature, or chilled.

Yield: Serves 6 to 8

Advance preparation: These will keep for a week in the refrigerator.

Nutritional information per serving (6 servings): 167 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 3 grams dietary fiber; 3 milligrams sodium; 1 gram protein

Nutritional information per serving (8 servings): 125 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 2 milligrams sodium; 1 gram protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

NOTES

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Prunes Poached in Red Wine

1/2 pound pitted prunes
 Boiling water, to cover
2 cups Pinot Noir*
1/4 cup honey mild, clover
1 Vanilla Bean cut in half lengthwise
1 Cinnamon stick
2 Orange or Lemon Zest Strips

Total time: About 20 minutes plus 2 hours for steeping

*2 cups red wine, not too tannic (something light and fruity like a Beaujolais or Côtes du Luberon, or something a little richer and full-bodied, like a pinot noir)

1. Place prunes in a bowl or a glass measuring cup and pour on boiling water to cover. Let sit for 5 minutes, and drain.

Yield: Serves 6 to 8

Advance preparation: These will keep for a week in the refrigerator.

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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Nutrition

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Serving Size: 1 Serving (45g)
Recipe Makes: 6 Servings

Calories: 151
Calories from Fat: 3 (2%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 405.5mg		11 %
Total Carbohydrate 39.8g		12 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 39.6g
Protein 1.4g		2 %
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: 151

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