Prunes Poached In Red Wine

By Molly O'Neill

Total Time
10 minutes, plus overnight refrigeration
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Ingredients

Yield:8 servings
  • Zest of 2 oranges, removed in long strips
  • 3tablespoons black peppercorns
  • ½cup fresh orange juice
  • 1750-milliliter bottle merlot
  • 1cup sugar
  • 2pounds pitted prunes
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

475 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 107 grams carbohydrates; 10 grams dietary fiber; 73 grams sugars; 3 grams protein; 7 milligrams sodium

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

  1. Step 1

    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.

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Laurel

Old fashioned. Fit for any one any time.

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