Best 2 Pruneaux Au Beaujolais Prunes In Beaujolais Recipes
Indulge in the delectable flavors of French cuisine with this exquisite collection of prune recipes infused with the renowned Beaujolais wine. From classic prune tarts to rich and flavorful main courses, these culinary creations showcase the perfect harmony between sweet and savory. Discover the art of preparing succulent prune-stuffed chicken thighs, tantalize your taste buds with a hearty pork tenderloin wrapped in prunes, and impress your guests with an elegant prune and goat cheese tart. Each recipe is meticulously crafted with step-by-step instructions and detailed ingredient lists to ensure your culinary success. Embark on a delightful journey of taste as you explore the diverse offerings of this article, where prunes take center stage and Beaujolais wine adds an extra layer of sophistication.
Here are our top 2 tried and tested recipes!
PRUNEAUX AU BEAUJOLAIS (PRUNES IN BEAUJOLAIS)
Provided by Pierre Franey
Categories dessert
Time P1DT32m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place the prunes in a mixing bowl and add the wine. Let stand 24 hours at room temperature until the prunes have softened well.
- Place the prunes and wine in a saucepan. Add the vanilla, sugar and lemon rinds. Bring to a boil; simmer for 30 minutes. The mixture should be syrupy. Chill. Remove rinds. Serve alone or with vanilla ice cream.
BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)
Provided by Pierre Franey
Categories dinner, main course
Time 4h45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
- Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.
Nutrition Facts : @context http, Calories 794, UnsaturatedFat 25 grams, Carbohydrate 14 grams, Fat 53 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 21 grams, Sodium 1120 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- For the best flavor, use ripe, sweet prunes. Look for prunes that are plump and have a deep purple color.
- Don't be afraid to experiment with different types of Beaujolais. A lighter Beaujolais, such as a Beaujolais Nouveau, will result in a sweeter dish, while a more robust Beaujolais, such as a Beaujolais Villages, will give the prunes a richer flavor.
- If you don't have any Beaujolais on hand, you can substitute another red wine, such as a Pinot Noir or a Merlot. However, Beaujolais is the traditional choice for this dish, and it will give the prunes the best flavor.
- Serve the prunes warm or at room temperature. They can be enjoyed on their own or as a side dish with roasted chicken or pork.
Conclusion:
Prunes in Beaujolais is a classic French dish that is easy to make and always a crowd-pleaser. The sweet prunes and the fruity wine complement each other perfectly, creating a dish that is both elegant and delicious. Whether you serve it as a dessert or a side dish, Prunes in Beaujolais is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
