Prunes in a Pitcher

Name: Prunes in a Pitcher
Total time: 20 min
Yield: Serves 8 to 10
Ingredients: 40 large pitted prunes, preferably sulfured; 2 cups ruby port; 2 cups light red wine, such as Bordeaux; 2 cups sugar; Half of a vanilla bean, split lengthwise, seeds scraped; Salt; 1 1/2 cups cold heavy cream or vanilla ice cream

Recipe from Gail Monaghan

Adapted by Christine Muhlke

Total Time: 20 minutes, plus 1 day's soak and 1 day's refrigeration
Rating: 3(6)
Comments: Read comments

Gail Monaghan’s 2007 book “Lost Desserts” delved into the histories of some delectable dishes. This one goes back to the 1800s. Prunes in a pitcher, or pruneaux au pichet, were made by Fernand Point for the Aga Khan III and served to him in a rare Persian vase that Khan had given the legendary French chef. (However, the fact that the prunes are soaked for two days in port and Bordeaux doesn’t quite track with the Islamic part, Monaghan points out.) —Christine Muhlke

Featured in: FOOD: THE WAY WE EAT; The Sweet Hereafter

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Ingredients

Yield:Serves 8 to 10

40large pitted prunes, preferably sulfured
2cups ruby port
2cups light red wine, such as Bordeaux
2cups sugar
Half of a vanilla bean, split lengthwise, seeds scraped
Salt
1½cups cold heavy cream or vanilla ice cream

Ingredient Substitution Guide

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Preparation

Step 1
At least 2 days before serving, place the prunes and port in a glass or ceramic container. Cover and let soak at room temperature for at least 24 hours or longer if possible.
Step 2
Place the prunes and their soaking liquid in a non-reactive saucepan. Add red wine, sugar, vanilla bean and seeds and a pinch of salt. Bring to a boil over high heat, and then simmer until the prunes are soft and a few start to fall apart, about 15 minutes. Let cool. Refrigerate covered for at least 24 hours or up to 2 months.
Step 3
To serve, place a few prunes in individual cups and cover with a little heavy cream or vanilla ice cream. Serve immediately.

Tip

Unsulfured prunes do not soften enough after simmering. If using unsulfured, cook them for 5 minutes longer and cut into quarters before serving.

Ratings

3 out of 5

6 user ratings

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Comments

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Janet8 months ago

I made this several times, many years ago, using Point's recipe as printed in Gourmet. It was absolutely delicious. Differences: only ONE cup of sugar; cook at a boil for about 30 min until syrupy. Serve well chilled with heavy cream.

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