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Pruneaux au Vouvray
Prunes in White Wine
Preparation info
- Serves
6
- Difficulty
Medium
Appears in
By Anne Willan
Published 1981
Instead of being cooked, the prunes in this recipe can be loosely packed in ajar, covered with wine and left to soak for a week or more. Be sure to keep them constantly immersed. Red wine can be substituted for the vouvray.
Ingredients
| prunes |
Method
Three to four days ahead, wash the prunes and put them in a large bowl. Pour the wine over them, cover and leave to soak overnight at room temperature.
The next day, transfer the prunes and wine to a large pot, add the sugar and bring to a boil. Simmer over a low fire for 20–25 minutes or until the prunes are just tender; leave to cool. Refrigerate for 2–3 days; the prunes will absorb s