Prunes In Red Wine

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
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    531 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 120 grams carbohydrates; 1 gram dietary fiber; 15 grams sugars; 4 grams protein; 11 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. 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.
2. 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.