Best 3 Prunes Stewed In Port Wine Recipes
Indulge in a culinary delight with our exquisite collection of prune recipes, each one a symphony of flavors that will tantalize your taste buds. Embark on a culinary journey with our star recipe, Prunes Stewed in Port Wine, where succulent prunes are bathed in a rich and velvety port wine reduction, creating a dessert that is both elegant and comforting.
For those with a penchant for classic flavors, our Traditional Prune Compote offers a timeless treat. This simple yet delectable dish features tender prunes simmered in a sweet and tangy syrup, perfect for enjoying on its own or as an accompaniment to your favorite dishes.
If you're seeking a more contemporary twist, our Prune and Armagnac Terrine is a masterpiece of culinary innovation. Layers of prunes, Armagnac-infused cream, and delicate sponge cake come together to create a dessert that is both visually stunning and utterly delicious.
And for those who love the convenience of a quick and easy treat, our Prune and Almond Energy Bars are the perfect solution. Packed with wholesome ingredients like prunes, almonds, and oats, these bars provide a burst of energy and a satisfying crunch that will keep you going throughout the day.
No matter your taste preferences, our collection of prune recipes has something to satisfy every palate. So, gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure that celebrates the versatility and deliciousness of this remarkable fruit.
PRUNES IN PORT
I know people that have this with their cornflakes :) Personaly I like them as a snack, but they are great as a quick dessert with custard or ice cream. I pour the prunes into sterilised glass jars, and they keep for months. If you want these as gifts you can easily double the recipe.
Provided by mummamills
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 5
Steps:
- soak prunes in the port overnight.
- next morning combine everything and simmer for about 30 minutes, stirring occasionaly.
- take out vanilla bean. (You can wash it and use it again).
- bottle, or store in the fridge.
Nutrition Facts : Calories 136.8, Fat 0.1, Sodium 3.4, Carbohydrate 24.6, Fiber 1.2, Sugar 18.4, Protein 0.4
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
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
Tips:
- Choose ripe, but not overripe, prunes. Overripe prunes will become too soft and mushy when stewed.
- Use a good quality port wine. A dry or semi-dry port is best.
- If you don't have port wine, you can substitute another type of red wine. However, port wine is the traditional choice and it gives the prunes a unique flavor.
- Add some spices to the stewing liquid for extra flavor. Common spices used include cinnamon, cloves, and nutmeg.
- Stew the prunes until they are tender, but not mushy. This usually takes about 30 minutes.
- Serve the prunes warm or at room temperature. They can be eaten on their own or used as a topping for yogurt, ice cream, or pancakes.
Conclusion:
Stewed prunes in port wine is a classic dessert that is both delicious and easy to make. It is a great way to use up ripe prunes and it is also a healthy and nutritious snack. The prunes are a good source of fiber, potassium, and vitamin C. The port wine adds a rich and complex flavor to the prunes. This dessert is sure to please everyone at your table.
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