Prunes in Wine with Toasted-Almond Cookies |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance. Ingredients:
1 1/4 pound pitted prunes |
2 cups ruby port |
2 cups dry red wine |
3/4 cup sugar |
1/2 vanilla bean, split |
accompaniments: toasted-almond cookies ; crème fraîche, sour cream, or ice cream |
Directions:
1. Stir together all ingredients in a heavy medium saucepan until sugar has dissolved. Bring to a boil, then simmer, uncovered, gently stirring occasionally, until liquid is reduced by half, about 25 minutes.
2. Remove from heat and cool until barely warm or room temperature. Discard vanilla bean.
3. Cooks' note: Prunes can be cooked 3 days ahead and chilled, covered. Bring to room temperature before serving.
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