Georges Blanc

Prunes in Red Wine and Marc du Bugey

Pruneaux au vin rouge at au marc du Bugey

Preparation info
  • For

    eight

    people
    • Difficulty

      Easy

Appears in
Ma Cuisine des Saisons
Ma Cuisine des Saisons

By Georges Blanc

Published 1987

  • About

Ingredients

  • 1.2 kg (2 lb 10 oz) large prunes (preferably pruneaux d’Agen)

Method

Prepare one or two days in advance.

Preliminary preparations

Soak the prunes for about 1 hour and drain them thoroughly.

Bring the red wine to the boil and flame it. When the flames die down, melt the sugar in the wine and add the orange and lemon zests and juice, vanilla pod, cinnamon and tea.

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