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)
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.
