Prunes Poached in Port Wine

Pruneaux au Porto

Preparation info

    • Difficulty

      Easy

Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

Method

Substitute 2 pounds of pitted prunes for the pears. In step 1, cook the prunes until tender, about 10 minutes. Serve 3 or 4 prunes in wine glasses with some of the poaching liquid. If desired, drizzle each serving with 1 tablespoon heavy cream.