Best 7 Prunes In Red Wine Recipes

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Are you searching for a delectable and distinctive recipe that will tantalize your taste buds? Look no further than our exploration of the best recipes for cooking "prunes in red wine." This classic culinary creation blends the natural sweetness of prunes with the rich, robust flavors of red wine, resulting in a delightful symphony of flavors. Whether you're a seasoned chef or a culinary novice, our curated selection of recipes will guide you through the process of crafting this delectable dish. From traditional to contemporary interpretations, discover the perfect recipe that suits your palate and culinary skills, allowing you to create a dish that will impress your family and friends. So, let's embark on a delectable journey as we uncover the best recipes for cooking "prunes in red wine."

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

PRUNES POACHED IN RED WINE



Prunes Poached in Red Wine image

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

1/2 pound pitted prunes
2 cups red wine, not too tannic (see note)
1/4 cup mild honey, such as clover
1 vanilla bean, cut in half lengthwise
1 cinnamon stick
2 strips orange or lemon zest

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

SPICED PRUNES IN RED WINE



Spiced Prunes in Red Wine image

Make and share this Spiced Prunes in Red Wine recipe from Food.com.

Provided by GAM-20

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

3 whole cloves
6 whole black peppercorns
1 cinnamon stick
2 slices lemon zest (1/2 inch by 2 inches)
2 cups dry red wine (pinot noir, merlot)
1/2 cup sugar
20 prunes, pitted
1/4 cup mascarpone cheese, 2 ounces

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.

Nutrition Facts : Calories 297.5, Fat 0.2, Sodium 5.5, Carbohydrate 54.9, Fiber 3, Sugar 41.7, Protein 1

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

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.

PRUNES IN RED WINE



Prunes in red wine image

Fruit

Provided by Food24

Categories     Boil

Yield 4 servings

Number Of Ingredients 7

750.00 ml wine red
190.00 ml sugar
300.00 g prunes pitted
1.00 cinnamon stick
1.00 orange peel only
1.00 lemon slices thick
lemon peel strips for decoration

Steps:

  • Heat wine and sugar over low heat until sugar dissolves.Add remaining ingredients and bring to boil. Reduce heat and simmer until prunes soften, about 20 minutes.Remove prunes and bring syrup to boil. Boil rapidly to reduce to about 375 ml (1 1/2 cups).Return prunes to syrup and heat through.Serve hot on its own, decorated with orange peel, or over ice cream, or chill and use as needed.

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

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.

PORK MEDALLIONS WITH PRUNES AND RED WINE



Pork Medallions With Prunes and Red Wine image

From Rachel Ray - this is delicious & easy - one of her 30 minute meals. It makes a nice gravy so serve with potatoes, thick bread or rice that can soak it up! (I used boneless pork chops, trimmed of fat and pounded thin).

Provided by MA HIKER

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 tablespoons extra virgin olive oil
2 lbs pork tenderloin, sliced one inch thick
2 large sweet onions, sliced thin
2 cups merlot
20 dried pitted prunes, halved
1 cup chicken broth
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
1 cup fresh flat-leaf parsley, coarsely chopped

Steps:

  • In a large nonstick skillet, heat 2 tablespoons olive oil over medium high heat.
  • Gently pound out the pork medallions to 1/4 inch thick and season with salt and pepper.
  • Add the meat to the skillet in batches and cook, turning once, until browned on both sides, about 5 minutes. Transfer to a plate, cover with foil and set aside.
  • Add the remaining olive oil to the skillet and add the onions and cook until softened, about 5 minutes.
  • Add the wine and prunes, and cook until the liquid is reduced by half, about 3 minutes.
  • Add the chicken broth, nutmeg, cinnamon, some salt and about 1 teaspoon ground pepper.
  • Lower the heat and simmer until the prunes are plumped, about 5 minutes.
  • Return the pork to the skillet; heat through.
  • Serve the pork and prunes on plates and top with the parsley.

Nutrition Facts : Calories 574, Fat 26.4, SaturatedFat 6.3, Cholesterol 149.7, Sodium 317.6, Carbohydrate 11.8, Fiber 1.6, Sugar 4.3, Protein 49

PRUNES IN WINE AND ARMAGNAC



Prunes in Wine and Armagnac image

Categories     Sauce     Fruit     Quick & Easy     Low Sodium     Prune     Cognac/Armagnac     Red Wine     Winter     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 4

2 cups dry red wine
3/4 cup sugar
two 12-ounce boxes pitted prunes
1 cup Armagnac

Steps:

  • In a stainless-steel saucepan combine the wine and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 1 minute. Add the prunes and the Armagnac and simmer the mixture, covered, for 15 minutes. Let the mixture cool, covered, for 15 minutes and spoon it into a 1 1/2-quart ceramic or glass container. Let the mixture cool completely, covered. The prunes keep, covered and chilled, for 3 months.

Tips:

  • Choose ripe, flavorful prunes. Fresh prunes are best, but dried prunes can also be used. If using dried prunes, soak them in hot water for 30 minutes before cooking to soften them.
  • Use a good quality red wine. A dry red wine with a fruity flavor, such as a Pinot Noir or Merlot, is ideal. Avoid using a sweet red wine, as it will make the dish too sweet.
  • Don't boil the wine. Bring the wine to a simmer and then reduce the heat to low. Simmer the prunes in the wine for 15-20 minutes, or until they are tender and plump.
  • Add spices and herbs to taste. Common spices and herbs that pair well with prunes include cinnamon, nutmeg, cloves, ginger, and bay leaves. Start with a small amount of each spice and herb and adjust to taste.
  • Serve warm or cold. Prunes in red wine can be served warm or cold. If serving warm, spoon the prunes and wine over ice cream or yogurt. If serving cold, chill the prunes and wine in the refrigerator for at least 2 hours before serving.

Conclusion:

Prunes in red wine is a classic dessert that is both delicious and easy to make. The prunes are plump and juicy, with a slightly tart flavor that is complemented by the sweetness of the wine. The spices and herbs add a touch of complexity and depth of flavor. This dish is perfect for a special occasion or a simple weeknight dinner.

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