Equipment
Ingredients
Fruit
- 500 g dried prunes, pitted
Poaching Liquid
- 500 ml fruity red wine
- 100 g granulated sugar
- 1 orange, whole
- 1 g black peppercorns, whole
- 1 cinnamon stick
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 349 kcal
- Protein
- 2 g
- Carbohydrates
- 79 g
- Fat
- 0 g
- Fiber
- 9 g
- Sugar
- 27 g
- Sodium
- 3 mg
- Potassium
- 661 mg
- Calcium
- 77 mg
- Iron
- 1.0 mg
- Magnesium
- 40 mg
- Phosphorus
- 63 mg
- Zinc
- 0.4 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 29 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Niacin
- 0.0 mg
- Folate
- 0 mcg
- Water
- 73 g
- Alcohol
- 8 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Using a vegetable peeler, remove the zest from the orange in wide strips, avoiding the bitter white pith.
In a medium saucepan, combine the red wine, sugar, orange zest strips, whole peppercorns, and cinnamon stick (if using). Bring to a boil over medium-high heat, stirring until the sugar dissolves.
Add the prunes to the liquid. Ensure they are mostly submerged. Reduce heat to low and simmer gently for 15-20 minutes until the prunes are plump and tender, and the liquid has slightly reduced to a light syrup consistency.
Remove from heat. Let the prunes cool in the syrup. The liquid will continue to thicken as it cools. Remove the cinnamon stick before storing, but leave the orange zest and peppercorns for visual appeal.
Chef's Notes
- Select a fruit-forward red wine with low tannins for the best result; a heavily oaked Cabernet can turn bitter when reduced.
- These are exceptional when served warm over vanilla bean ice cream or cold alongside a sharp cheese plate.
- For a more complex flavor profile, add a star anise pod or a split vanilla bean during the simmering stage.
- If the prunes were very dry to begin with, you may need to add 50ml of water or orange juice to ensure they rehydrate fully without the syrup becoming dry.
Storage
Refrigerator: 2 weeks — Flavor improves significantly after 24 hours.
Reheating: Serve warm, room temperature, or chilled.
Troubleshooting
Prunes are mushy and falling apart
Cause: Overcooked or boiled too vigorously
Fix: Remove prunes immediately with a slotted spoon; reduce the syrup separately until thick, then pour over prunes
Prevention: Maintain a very gentle simmer (barely bubbling) and check texture after 10 minutes
Syrup is too thin/runny
Cause: Not enough reduction time or too much liquid
Fix: Remove prunes, boil liquid rapidly until it coats the back of a spoon, then recombine
Prevention: Measure wine accurately
Cultural Context
Inspired by the French classic 'Pruneaux au Vin Rouge,' this dish transforms humble dried plums into a sophisticated dessert element. While often associated with the harvest, the warming spices make it a staple of winter holiday tables.
