Prunes Poached In Red Wine Recipes

PRUNES POACHED IN RED WINE

Steps:

• 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.

RED WINE-POACHED PRUNE TART

Steps:

• In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and the cinnamon stick to a boil. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
• Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out dough.) Transfer to a parchment-lined rimmed baking sheet. In a small bowl, combine orange zest and remaining 2 tablespoons sugar; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush over edges of pastry.
• Bake, brushing tart with reserved cooking liquid halfway through, until crust is golden, about 28 minutes. Let cool slightly. Serve warm with crème fraîche or whipped cream.

PRUNES IN RED WINE

Steps:

• Combine wine, orange peel, peppercorns, cloves, cinnamon sticks and allspice in a 2-quart saucepan. Bring to a simmer. Stir in sugar. Simmer 10 minutes. Add prunes, simmer 10 minutes more. Remove from heat. Stir in triple sec.
• Transfer to a bowl, cover and set aside up to 3 hours before serving, turning prunes in wine syrup from time to time. Strain, reserving syrup in a bowl. Return prunes to syrup and discard spices. Serve at once, with a dollop of cream if desired, or refrigerate until ready to serve.

SPICED PRUNES IN RED WINE

Steps:

• Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
• Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
• Bring to a boil over medium-high heat, reduce to a simmer.
• Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
• Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.