Chilled Prunes in Beaujolais

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By David Tanis

Published 2008

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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 up by a simmer in young Beaujolais, prunes make a pleasing and refreshing dessert.

This is by far the best use I’ve found for Beaujolais Nouveau, that wine bottled one month or so after harvest as a novelty or, as some believe, a marketing ploy. I like the festive aspect of a Beaujolais Nouveau party, but I’d rather drink rea