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Categories: Breakfasts, Desserts

Stewed prunes in Port syrup

This quiche goes beyond the notable quiche Lorraine. It has crisp bacon bits and a custard filling, but also quickly caramelized onions, Gruyere cheese and chives. Make it a day ahead if you'd like, then gently reheat it to serve ... Read more

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.

Each serving:
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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