Pruneaux au Vin

Stewed Prunes in Claret

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Boil your prunes in water and sugar on a slow fire; put in half a vanilla pod. When the water is well reduced and the prunes about three-quarters cooked add a good glass of claret and simmer till the juice is the consistency of a syrup. Before serving remove the vanilla pod, wash it, and dry it well; it can be used several times.