Chilled Prunes in Beaujolais from A Platter of Figs and Other Recipes by David Tanis
Prunes have been so maligned they are now marketed as “dried plums” by the California Dried Plum Board (which was formerly the California Prune Board). Plumped
Ingredients
- 2½ cups Beaujolais Nouveau or other light-bodied red wine
- ½ cup sugar
- 1½ pounds pitted organic prunes
- Cinnamon stick
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