Best 2 Prunes Poached In Red Wine Recipes

Indulge in a culinary journey with our enticing collection of prune recipes, where dried plums take center stage. Discover the classic French dessert, prunes poached in red wine, a harmonious blend of sweet and savory flavors. Delight in the rich and decadent chocolate-covered prunes, a delightful treat for chocolate lovers. For a unique twist, try our savory stuffed prunes, filled with a delectable mixture of nuts, dried fruits, and spices. Explore the versatility of prunes in our flavorful prune chutney, perfect for adding a tangy touch to your meals. And don't miss our prune compote, a sweet and luscious accompaniment to your breakfast or dessert. With these diverse recipes, prunes are transformed into culinary treasures that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PRUNES IN RED WINE

Prunes In Red Wine image

Provided by Florence Fabricant

Categories one pot, dessert

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 cups dry red wine, preferably from Navarre
2 3-inch strips orange peel
10 black peppercorns
6 cloves
2 cinnamon sticks
2 whole allspice
1/4 cup sugar
1 pound prunes with pits, or 12 ounces pitted prunes
2 tablespoons triple sec
Softly whipped heavy cream or crème fraîche, optional, for serving

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

Red Wine-Poached Prune Tart image

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

Ingredients

2 cups red wine
Finely grated zest of 1 orange, plus 2/3 cup fresh orange juice (from about 2 oranges)
1/2 cup plus 2 tablespoons sugar
1 cinnamon stick
1 pound (3 cups) pitted prunes, halved
All-purpose flour, for dusting
1 box store-bought puff pastry, preferably all butter, thawed, or 1/4 recipe Puff Pastry (page 334)
1 large egg, for egg wash
1 tablespoon heavy cream, for egg wash
Crème fraîche or Whipped Cream (page 340), for serving

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.

Tips:

Choose ripe, firm, and unblemished prunes. This will ensure that they hold their shape and texture during poaching.
Use a variety of red wines. Different wines will impart different flavors to the prunes, so experiment to find your favorite combination. Dry red wines, such as Cabernet Sauvignon or Merlot, will produce a more robust flavor, while sweeter red wines, such as Port or Zinfandel, will result in a more delicate flavor.
Add spices and aromatics to the poaching liquid. This will enhance the flavor of the prunes. Common spices and aromatics used in poaching prunes include cinnamon sticks, cloves, star anise, orange peel, and vanilla beans.
Poach the prunes until they are tender but still hold their shape. This will typically take about 30 minutes, but the exact time will depend on the type of prunes and the desired level of tenderness.
Let the prunes cool in the poaching liquid. This will allow them to absorb more of the flavor.

Conclusion:

Poached prunes are a delicious and versatile dessert that can be enjoyed on their own or used as an ingredient in other dishes. They are also a good source of fiber and antioxidants. With a little planning and effort, you can easily make poached prunes at home. So next time you're looking for a sweet treat, give poached prunes a try!