Prunes In Red Wine Recipes

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.

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.

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.

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.