Prunes Poached in Red Wine and Cinnamon

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

Today I am making Prunes Poached in Red Wine, for dessert.

Prunes Poached in Red Wine and Cinnamon

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 8 oz containers Mascarpone cheese

Combine dried prunes, sugar, cinnamon sticks and red wine in a large covered pan. Bring to a boil, reduce heat to simmer, cover and simmer 45 minutes. Transfer to a serving dish, cover and chill until serving time.

To serve place a large spoonful of the Mascarpone cheese on a rimmed dessert plate or shallow dish, top with a generous spoonful of the poached prunes and drizzle syrup over the top.


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  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

  2. We love prunes and eat them right out of the box. This recipe sounds lovely!

    1. This is one of those desserts, that is so much more than the sum of the parts, I hope you give it a try. thanks for stopping by.


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