Mulled Wine Prunes
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5.0
12 reviews
Excellent
Mulled Wine Prunes
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A festive version of the French classic of Poached Prunes in Red Wine. Add warming mulled wine spices to make a healthy dessert during the holiday season.
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Ingredients
- 1 Orange (zest and juice) unwaxed, organic
- 1 kg (2lb) Large sticky prunes non pitted
- 1 bottle (75cl/ 3 cups) red wine (ideally from the Loire, e.g. Chinon)
- 1 cinnamon stick
- 3 cloves
- 2 star anise (badiane)
- 75 g (2.5oz/ ⅓ cup) sugar
Instructions
- First wash the orange and wipe dry using kitchen paper. Using a zester or a sharp knife, remove the zest in long strips.
- In a large bowl, place the prunes, wine and spices. Cover and leave the prunes to soak for 4 hours or overnight.
- Using a sieve, drain off the prunes and pour the wine into a saucepan with the spices, zest and add the sugar and squeezed orange juice. On a high heat, stir to dissolve the sugar and bring to the boil. Turn down the heat, add the prunes, cover and poach gently for 10 minutes.
- Drain the prunes into a large bowl (that has a cover) and set aside. Boil the mulled wine with the spices and zest for a couple of minutes until it looks like a syrup. Remove the zest and spices then pour over the prunes.
- Cool then refrigerate the prunes covered for at least 2 hours (or overnight).
Notes
- Storage: mulled wine prunes can keep in the fridge (covered) for up to 5 days.
- Serve with almond tuiles, financier cakes or macarons.
- Poaching Tip: I've already tried to cut corners for you so don't skip a step of leaving them to poach. The flavours are not nearly the same! Be patient and leave them to soak and chill before serving. It's worth the wait.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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