PRUNES POACHED IN RED WINE
Steps:
- 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.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 1 gram, Fiber 10 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 73 grams
PRUNES POACHED IN RED WINE
Recipe from NY Times: http://cooking.nytimes.com/recipes/1016193-prunes-poached-in-red-wine This is one of those classic French bistro offerings that you still see on dessert trolleys in popular Parisian bistros (I'm thinking Chez Georges, in the Second Arrondissement). Most recipes have you soak the prunes for up to 12 hours before poaching, but I see no need for that, nor do I want to lose the essence of the prunes in the soaking water. I cover them with boiling water for 5 minutes only; then I poach them in wine and let them steep.
Provided by Pacificbluelc
Categories Desserts
Time 2h20m
Yield 6
Number Of Ingredients 7
Steps:
- Total time: About 20 minutes plus 2 hours for steeping *2 cups red wine, not too tannic (something light and fruity like a Beaujolais or Côtes du Luberon, or something a little richer and full-bodied, like a pinot noir) 1. Place prunes in a bowl or a glass measuring cup and pour on boiling water to cover. Let sit for 5 minutes, and drain. 2. Combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes. 3. Add prunes to simmering wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add orange or lemon zest. Remove cinnamon stick. Cover and let sit for at least 2 hours before serving. Serve warm, at room temperature, or chilled. Yield: Serves 6 to 8 Advance preparation: These will keep for a week in the refrigerator. Nutritional information per serving (6 servings): 167 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 37 grams carbohydrates; 3 grams dietary fiber; 3 milligrams sodium; 1 gram protein Nutritional information per serving (8 servings): 125 calories; 0 grams fat; 0 grams saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 0 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 2 milligrams sodium; 1 gram protein Martha Rose Shulman is the author of "The Very Best of Recipes for Health."
Nutrition Facts : Calories 151 calories, Fat 0.281397590356739 g, Carbohydrate 39.8423946965123 g, Cholesterol 0 mg, Fiber 0.24803186126325 g, Protein 1.43734002696857 g, SaturatedFat 0.0238213587448856 g, ServingSize 1 1 Serving (45g), Sodium 2.21651846627452 mg, Sugar 39.594362835249 g, TransFat 0.0135211355738026 g
PRUNES POACHED IN RED WINE
I know what you're thinking: stewed prunes? But this is not that. This is prunes poached in wine, a classic French dessert that you still see on dessert trolleys in bistros all over Paris. Some recipes for it have you soak the prunes in water for up to 12 hours to plump them before poaching, others have you soak them in black tea. Here you let them steep for only five minutes in just-boiled water, which means you don't lose the essence of the prunes to the liquid. Then you poach them in sweetened wine spiced up with a cinnamon stick and vanilla bean, and let them steep again for two hours. The prunes retain their intense flavor, and the wine is both spicy and just sweet enough. Serve the prunes cold or warm; you can also keep them in wine in the refrigerator for a week or two, dipping into them to spoon over ice cream or into yogurt, or just enjoying them on their own.
Provided by Martha Rose Shulman
Categories dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Place prunes in a bowl and cover with boiling water. Let sit for 5 minutes, then drain.
- Meanwhile, combine wine and honey in a medium saucepan. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods. Add cinnamon stick and bring to a boil. Reduce heat, cover and simmer 5 minutes.
- Add prunes to wine and bring back to a simmer. Cover and simmer 10 minutes. Remove from heat and add zest. Remove cinnamon stick.
- Cover and let sit for at least 2 hours before serving. Serve warm, room temperature or chilled. Prunes will keep for 1 to 2 weeks in the refrigerator.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 0 grams, Carbohydrate 29 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 20 grams
PRUNES IN RED WINE
Provided by Florence Fabricant
Categories one pot, dessert
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine wine, orange peel, peppercorns, cloves, cinnamon sticks and allspice in a 2-quart saucepan. Bring to a simmer. Stir in sugar. Simmer 10 minutes. Add prunes, simmer 10 minutes more. Remove from heat. Stir in triple sec.
- Transfer to a bowl, cover and set aside up to 3 hours before serving, turning prunes in wine syrup from time to time. Strain, reserving syrup in a bowl. Return prunes to syrup and discard spices. Serve at once, with a dollop of cream if desired, or refrigerate until ready to serve.
RED WINE-POACHED PRUNE TART
Prunes, or dried plums (as they are sometimes called), become downright irresistible when drenched in a flavorful concoction of red wine, sugar, cinnamon, and freshly squeezed orange juice. Here, the poached fruit gets baked atop puff pastry for an easy, elegant dessert.
Yield serves 6
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring wine, orange juice, 1/2 cup sugar, and the cinnamon stick to a boil. Remove from heat; add prunes, and let steep 10 minutes. Use a slotted spoon to transfer prunes to a bowl. Return liquid to a boil; cook until slightly reduced and thickened, 10 to 12 minutes. Remove from heat.
- Preheat oven to 375°F. On a lightly floured surface, roll out and trim dough to a 12-by-9-inch rectangle. (If necessary, overlap edges of 2 smaller pieces to form a larger rectangle; brush overlap with water to seal, then roll out dough.) Transfer to a parchment-lined rimmed baking sheet. In a small bowl, combine orange zest and remaining 2 tablespoons sugar; sprinkle evenly over pastry. Arrange prunes in rows over pastry, leaving a 1-inch border on all sides. In a small bowl, whisk together egg and cream; brush over edges of pastry.
- Bake, brushing tart with reserved cooking liquid halfway through, until crust is golden, about 28 minutes. Let cool slightly. Serve warm with crème fraîche or whipped cream.
WINE-STEWED PRUNES AND MASCARPONE
Provided by Dana Bowen
Categories one pot, dessert, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine prunes, sugar, cinnamon and wine in a pot over medium-high heat. When mixture boils, reduce to simmer and cook 45 minutes, until liquid has turned to syrup.
- Remove from heat, and rest at least 15 minutes. Spread a mound of mascarpone on each serving plate, top with 6 prunes and drizzle with syrup. Serve immediately.
Nutrition Facts : @context http, Calories 683, UnsaturatedFat 8 grams, Carbohydrate 96 grams, Fat 26 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 282 milligrams, Sugar 73 grams
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