Prunes Poached in Red Wine and Lemon
makes 12 servings
3 cups (720 ml) tasty, not too tannic, red wine such as an Italian Merlot or a lighter vintage Merlot from a good California producer
1/3 cup (80 ml) brandy
2 tablespoons (30 ml) honey
12 2-inch (5-cm) strips of lemon zest
4 small cinnamon sticks
36 large pitted prunes
grated lemon zest for garnish
In a large saucepan, heat the wine, brandy, honey, lemon zest, and cinnamon sticks to the boiling point. Add the prunes and again bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let prunes stand in the wine mixture until ready to serve. Do not chill.
When ready to serve, place 3 prunes in each of 12 stemmed dessert dishes. Drizzle 1 1/2 tablespoons (22.5 ml) of the wine liquid over the prunes. Top each serving with a sprinkling of grated lemon zest.
Per serving: 81 calories (1% calories from fat), 1 g protein, trace total fat (0 saturated fat), 17 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 2 mg sodium
Exchanges: 1 fruit
Note: If you and/or your doctor object to your cooking with wine or other forms of alcohol, substitute bunches of fresh green and red grapes for the prune dessert. Remember 15 grapes = 1 carbohydrate (1 fruit) exchange.
B-man 