Spiced Prunes In Red Wine Recipes

PRUNES POACHED IN RED WINE

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.

WARM SPICED WINE

Steps:

• Combine merlot, sugar, orange peels, lemon peels, cinnamon sticks, cloves, and nutmeg in a saucepan over medium heat; simmer until sugar is dissolved and flavors have blended, 10 to 15 minutes.

PRUNES IN RED WINE

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.

SPICED PRUNES IN RED WINE

Steps:

• Wrap cloves, peppercorns and cinnamon in a small piece of cheesecloth, tie with kitchen twine.
• Add to a 4-quart saucepan along with lemon peel, wine, sugar and prunes.
• Bring to a boil over medium-high heat, reduce to a simmer.
• Cook until prunes have softened and the liquid is reduced but not syrupy, 16 to 18 minutes. Remove from heat.
• Lift out and discard cheesecloth bundle and lemon peel. Divide prunes and liquid among four shallow bowls, and dollop mascarpone on top of each portion.

SPICED PRUNES

Steps:

• Combine the prunes and water in a large saucepan.
• Place the spices and lemon rind in a piece of cheesecloth, tie tightly and drop into the saucepan.
• Cover the pan, bring to a boil over high heat, then lower heat and simmer for 10 minutes.
• Remove pan from heat, and stir in the brown sugar and lemon juice.
• Let cool, then store in a glass jar in refrigerator overnight.
• Remove spice bag just before serving.

SPICED RED CABBAGE WITH PRUNES

Steps:

• Fry the onion in the oil until beginning to soften. Tip in the mixed spice, then fry a few seconds more.
• Add the remaining ingredients. Season, then stir well. Cover and simmer for 20 mins, stirring every now and then, until tender.
• On the day, reheat in a pan.