Chilled Prunes in Beaujolais

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