Pruneaux Au Vin
2 lemons, washed
1 vanilla bean, split lengthwise
2 lbs prunes
1 750ml bottle of red wine (Voulvray or similar)
1 4" cinnamon stick
1/2 cup sugar
Remove zest from lemons in long strips. Place prunes in a large glass bowl. Cover with wine, split vanilla bean and cinnamon.
let soak at least 4 hours or overnight. Drain liquid into a non-aluminum saucepan. Ass lemon zest, vanilla bean and cinnamon from earlier,
and sugar. Bring to a boil over high heat. stir well until sugar is completely dissolved. Add prunes and poach about 15 mins. Remove prunes and
set aside. Boil liquid over high heat and reduce to about 1 cup of syrupy liquid. Place prunes into wine glasses.
Remove zest, vanilla & Cinnamon from liquid and pour over prunes. Let cool and serve.
Copyright Chef Bob Older 1997