Mulled Wine Prunes
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5
8 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 unwaxed, organic, zest and juice
- 1 kg (2lb) prune non pitted, large, sticky
- 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.
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User Reviews
Overall Rating
5
8 reviews
Excellent
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