Best Prunes Stewed In Port Wine Recipes

PRUNES IN PORT

Prunes in Port image

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

Ingredients

40 pitted prunes
2 cups port wine (I use cask Old Port)
2 cups red wine (I use a lambrusco type)
1/2 vanilla bean
1 cup sugar

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

SPICED ITALIAN PLUMS (PRUNES) IN PORT

Spiced Italian Plums (Prunes) in Port image

We have an old Italian prune tree in the front yard that is usually loaded every year. We fix many of them this way, and have wonderfully sweet, spicy prunes for breakfast all year. We usually spend a whole weekend canning prunes and making apple butter. (another old tree in the yard). Any type plum would most likely work.

Provided by Outta Here

Categories Plums

Time 1h

Yield 6 pints, 12 serving(s)

Number Of Ingredients 7

Ingredients

8 lbs italian plums (sometimes called prune plums)
3 cups sugar
3 cups water
3 tablespoons orange rind, thinly slivered
2 cinnamon sticks
1 tablespoon whole cloves
2 cups tawny port

Steps:

Cut plums in half and remove pit. Combine sugar, water, orange peel, cinnamon sticks and cloves in a large pot. Bring to a boil. Reduce heat and simmer a few minutes. Add plums, a layer at a time to heat through, about 2 minutes. Remove plums from syrup.
Pack hot plums into hot pint jars, leaving 1/2 inch headspace.
Repeat with remaining plums.
Reheat syrup to a boil. Remove from heat; discard cinnamon sticks. Stir in port.
Pour over plums, leaving 1/2 inch headspace. (add a few cloves and pieces of orange peel to each jar). Remove air bubbles. Adjust caps.
Process 20 minutes in boiling water bath.

Nutrition Facts : Calories 398.9, Fat 1, SaturatedFat 0.1, Sodium 7.2, Carbohydrate 90.7, Fiber 4.6, Sugar 83, Protein 2.2

PRUNES IN WINE WITH TOASTED-ALMOND COOKIES

Prunes in Wine with Toasted-Almond Cookies image

Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.

Provided by Ruth Cousineau

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 1/4 pound pitted prunes
2 cups ruby Port
2 cups dry red wine
3/4 cup sugar
1/2 vanilla bean, split
Accompaniments: toasted-almond cookies ; crème fraîche, sour cream, or ice cream

Steps:

Stir together all ingredients in a heavy medium saucepan until sugar has dissolved. Bring to a boil, then simmer, uncovered, gently stirring occasionally, until liquid is reduced by half, about 25 minutes.
Remove from heat and cool until barely warm or room temperature. Discard vanilla bean.

WINE-STEWED PRUNES AND MASCARPONE

Wine-Stewed Prunes and Mascarpone image

Provided by Dana Bowen

Categories one pot, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound pitted prunes (about 40)
1 1/4 cups sugar
2 cinnamon sticks
2 1/2 cups dry red wine
2 8-ounce containers mascarpone

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

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

Ingredients

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