Prunes Poached in Red Wine and Lemon

photo of Prunes Poached in Red Wine and Lemon
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(makes 12 servings)

3cups (720 ml) tasty, not too tannic, red wine such as an Italian Merlot or a lighter vintage Merlot from a good California producer
1/3cup (80 ml) brandy
2tablespoons (30 ml) honey
122-inch (5-cm) strips of lemon zest
4small cinnamon sticks
36large pitted prunes
grated lemon zest for garnish
  1. In a large saucepan, heat the wine, brandy, honey, lemon zest, and cinnamon sticks to the boiling point. Add the prunes and again bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let prunes stand in the wine mixture until ready to serve. Do not chill.
  2. When ready to serve, place 3 prunes in each of 12 stemmed dessert dishes. Drizzle 1 1/2 tablespoons (22.5 ml) of the wine liquid over the prunes. Top each serving with a sprinkling of grated lemon zest.
Per serving:81 calories (1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 17 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 2 mg sodium
Exchanges:1 fruit

Note: If you and/or your doctor object to your cooking with wine or other forms of alcohol, substitute bunches of fresh green and red grapes for the prune dessert. Remember 15 grapes = 1 carbohydrate (1 fruit) exchange.

 

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