PRUNES POACHED IN RED WINE
Steps:
- Tie the orange zest and peppercorns in a piece of cheesecloth and place in a large saucepan. Add the orange juice, wine and sugar and stir to combine. Place over medium heat and simmer for 10 minutes. Remove from heat and add the prunes. Refrigerate overnight. Serve at room temperature, spooned over vanilla ice cream.
Nutrition Facts : @context http, Calories 475, UnsaturatedFat 0 grams, Carbohydrate 107 grams, Fat 1 gram, Fiber 10 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 7 milligrams, Sugar 73 grams
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
Safayet Ahmed
a@gmail.comI'm not a fan of red wine, but these prunes were still really good. The honey and spices balanced out the tartness of the wine perfectly.
Ask Me
me.ask34@yahoo.comThese prunes were delicious! I used a cabernet sauvignon and they had a wonderful deep red color. I served them with a cheese plate and they were a big hit.
Brad McGaughey
bm@gmail.comI followed the recipe exactly, but my prunes turned out mushy. I'm not sure what I did wrong.
Abduraxmon Bdbsjdb
ab8@yahoo.comThese prunes were a bit too sweet for my taste. I think I would have preferred them if I had used less honey.
Larbi Bouasria
larbi_bouasria5@hotmail.co.ukThese prunes were so easy to make and they turned out so well! I used a merlot and the prunes had a lovely rich flavor. I will definitely be making these again.
Mukhlis Laar
mukhlis-laar@hotmail.frI'm not a fan of red wine, but these prunes were still really good. The honey and spices balanced out the tartness of the wine perfectly.
Kenneth Okoro
o49@yahoo.comThese prunes were delicious! I used a cabernet sauvignon and they had a wonderful deep red color. I served them with a cheese plate and they were a big hit.
arisha rodoshi
a.r@gmail.comI followed the recipe exactly, but my prunes turned out mushy. I'm not sure what I did wrong.
Chigi Dad
chigi.d8@gmail.comThese prunes were a bit too sweet for my taste. I think I would have preferred them if I had used less honey.
HanksterT1st
hankstert1st84@yahoo.comI've never had poached prunes before, but these were amazing! The red wine gave them a really unique flavor and the honey made them perfectly sweet. I will definitely be making these again.
Luka Bulatovic
lbulatovic@yahoo.comThese prunes were so easy to make and they turned out so well! I used a merlot and the prunes had a lovely rich flavor. I will definitely be making these again.
kole miller
k-miller@gmail.comI'm not a fan of red wine, but these prunes were still really good. The honey and spices balanced out the tartness of the wine perfectly.
Kynni Dawn
kynni@gmail.comThese prunes were delicious! I used a pinot noir and they had a beautiful deep red color. I served them with a cheese plate and they were a big hit.
Mamello Motaung
motaung_mamello@yahoo.comI followed the recipe exactly, but my prunes turned out dry and tough. I'm not sure what I did wrong.
Iviwe Sobambela
s_i34@hotmail.frThese prunes were a bit too tart for my taste. I think I would have preferred them if I had used a sweeter red wine.
Zohaib Shah
z@aol.comI love prunes, and these poached prunes were some of the best I've ever had. The red wine poaching liquid was perfect, and the prunes were plump and juicy. I will definitely be making these again and again!
A u n
a.n@gmail.comThese prunes were easy to make and turned out great! I served them with vanilla ice cream and they were a hit. Thanks for the recipe!
Muxyadin Axmed
a-m3@yahoo.comI've never been a big fan of prunes, but these poached prunes were surprisingly good! The red wine and honey gave them a really unique and interesting flavor. I will definitely be making these again.
Mary Wonder
m@hotmail.co.ukThese prunes were a delightful treat! The red wine poaching liquid infused them with a rich and complex flavor, and the touch of honey added just the right amount of sweetness. They were the perfect addition to my cheese plate, and I will definitely