Total time: 15 minutes plus 2 days chilling | Serves 6 to 8
- 1/4 cup sugar
- 1 cup water
- 1 piece vanilla bean, 3 inches long, split
- 3 3/4 cups pitted prunes
- 1/2 cup ruby Port
- 1/2 cup dry red wine
- 2 teaspoons finely grated orange zest
Step 1Combine the sugar, water and vanilla bean in a small saucepan. Boil 5 minutes. (The syrup can be made 1 week ahead and refrigerated. Remove the vanilla bean before using.)
Step 2Put the syrup, prunes, Port, red wine and zest in a nonaluminum saucepan. Bring to boil, then reduce the heat to a simmer; cook, uncovered, 2 minutes. Transfer to a bowl to cool.
Step 3Cover airtight; refrigerate for at least 2 days or up to 2 weeks. Serve chilled.
160 calories; 4 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 39 grams carbohydrates; 1 gram protein; 7.73 grams fiber.
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