Pears and Prunes in Red Wine

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

This is an attractive winter dessert using fruits. Cooking them separately keeps the pears a lighter colour and provides a good contrast to the dark prunes.


  • 225 g/8 oz prunes
  • 3 dl/½ pint</


Soak the prunes overnight in 1.5 dl (¼ pint) of the water and the red wine. Place the prunes and liquid in a saucepan, add half the sugar and bring up to the boil. Simmer gently until the prunes are tender