Spicedprunes Recipes

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SPICED PRUNES IN RED WINE



Spiced Prunes in Red Wine image

Make and share this Spiced Prunes in Red Wine recipe from Food.com.

Provided by GAM-20

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 whole cloves
6 whole black peppercorns
1 cinnamon stick
2 slices lemon zest (1/2 inch by 2 inches)
2 cups dry red wine (pinot noir, merlot)
1/2 cup sugar
20 prunes, pitted
1/4 cup mascarpone cheese, 2 ounces

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.

Nutrition Facts : Calories 297.5, Fat 0.2, Sodium 5.5, Carbohydrate 54.9, Fiber 3, Sugar 41.7, Protein 1

SPICED PRUNES



Spiced Prunes image

Make and share this Spiced Prunes recipe from Food.com.

Provided by Mercy

Categories     Lemon

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1 lb prune (dried plums)
3 cups water
1 cinnamon stick
1 teaspoon whole allspice
1/2 teaspoon whole cloves
2 slices fresh lemon rind (1/2 inch wide and 3 inches long)
1 cup brown sugar
1/4 cup lemon juice

Steps:

  • Combine the prunes and water in a large saucepan.
  • Place the spices and lemon rind in a piece of cheesecloth, tie tightly and drop into the saucepan.
  • Cover the pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes.
  • Remove pan from heat, and stir in the brown sugar and lemon juice.
  • Let cool, then store in a glass jar in refrigerator overnight.
  • Remove spice bag just before serving.

Nutrition Facts : Calories 242.7, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 63.9, Fiber 4.1, Sugar 48.3, Protein 1.3

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