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Prunes Poached in Red Wine and Cinnamon

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Sometimes I think we need to concentrate on the funny foods. Like prunes. Prunes are the laughing stock of the food world, and such a pity. Prunes are delicious, available in your pantry at all times (unless you forgot them at the store) and make for great foods, both sweet and savory?

Today I am making Prunes Poached in Red Wine, for our Sunday dinner.

Prunes in Red Wine
adapted from Kitchenography

1 pound pitted prunes (about 40)
1 1/4 c sugar
3 cinnamon sticks
2 1/2 c dry red wine

Prunes Poached in Red Wine and Cinnamon
Prunes in Red Wine and Cinnamon

2 8oz containers Mascarpone cheese

Combine in a large covered pan. Bring to a boil, reduce heat to simmer, cover and simmer 45 minutes. Transfer to a dish, cover and chill until serving time.

To serve place a large spoonful of the cheese on a rimmed plate or shallow dish, add prunes and drizzle syrup over.


Serves 8

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1 comment

  1. I make dried figs in a somewhat similar way. As a matter of fact...I'll hopefully be posting it soon.
    Now...about prunes: When I was very young my dad used to force me to eat boiled prunes because they were good for me...I hated them!
    As a young adult...I kind of avoided them due to being so traumatized by the memory.
    I'm a little older now and not so intimidated by them. As a matter of fact I actually use dried puréed prunes as a partial substitute to butter when making baked goods.
    I'm taking down your recipe...sounds like an adaptation I may now be able to enjoy ;o)
    Flavourful wishes, Claudia


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