Mulled Wine Prunes, my festive variation on a theme of the classic French dessert from the Loire Valley, Pruneaux au Vin, or Prunes Poached in Wine.
Do You Need to Soak Prunes?
Normally, we love to eat prunes straight from the bag - especially if they are the French prunes from Agen (pruneaux d'Agen), the town's speciality. When prunes are extra big and juicy like this, there's no need to soak them.
However, to enjoy prunes at their best, soaking them in tea or wine is the best way to serve prunes. Serve them for either breakfast with Christmas Granola or dessert, respectively.
Tip: please don't try to cut corners and forget the soaking or reducing the red wine poaching liquid. I've tried it to make a quicker version and it just isn't the same! So please follow the recipe below and just be patient. Easy to make a batch in advance and wait.
For more about how prunes are made in France,
see the page on market plums (prunes).
Mulled Wine Prunes - A Healthy Holiday Dessert
You've no idea how happy I am that my Corsican Mother-in-Law particularly loves them for dessert. In between the more rich, traditional Christmas desserts (My father-in-law's favourite is a Vacherin ice cream cake) this is more than welcome!
As she's often on the topic of constipation and things moving in the right direction, these mulled soaked prunes are perfect! She doesn't drink wine (or any other alcohol for that matter) and so is happy to know that the alcohol is boiled off, leaving just the gorgeous flavours. Happy Mother-in-Law = Happy life.
French Poached Prunes in Wine
With a bottle of red wine on the kitchen counter (no surprise in our house!) and juicy French Agen Prunes, these are just so easy to put together.
Inspired by the 'Pruneaux au Vin' recipe in France the Beautiful Cookbook by the Scotto Sisters, with Christmas songs jingling in the background, I threw in some star anise and cloves, plus replaced the traditional lemon with an orange.
Et voilà - Mulled Wine Prunes were made a new festive and healthy dessert.
What Goes With Prunes?
The Corsicans serve sticky prunes with oranges or clementines as one of their confectionary specialities. Prunes and orange are the perfect partner, so try it in these recipes:
- For breakfast, soak prunes the night before in black tea and some orange zest then poach them for 10 minutes.
Next morning, they're delicious topped on homemade granola. - Serve mulled wine prunes with macarons such as Prune, Orange & Armignac Macarons (photo above), one of the more adult recipes from my first book, Mad About Macarons.
- On top of French rice pudding or quick almond milk rice pudding;
- These mulled wine prunes go well with Almond Tuiles with orange or with financiers.
How Long Can You Keep Poached Prunes?
The good news is that the mulled wine prunes can keep for 5 days covered in the fridge. So make a batch in advance and you have the quickest, healthiest Christmas dessert in between the more decadent festive finales.
Mulled Wine Prunes
Ingredients
- 1 Orange (zest and juice) unwaxed, organic
- 1 kg (2lb) Large sticky prunes non pitted
- 1 bottle (75cl/ 3 cups) Red wine (ideally from the Loire, e.g. Chinon)
- 1 Cinnamon stick
- 3 Cloves
- 2 star anise (badiane)
- 75 g (2.5oz/ ⅓ cup) Sugar
Instructions
- First wash the orange and wipe dry using kitchen paper. Using a zester or a sharp knife, remove the zest in long strips.
- In a large bowl, place the prunes, wine and spices. Cover and leave the prunes to soak for 4 hours or overnight.
- Using a sieve, drain off the prunes and pour the wine into a saucepan with the spices, zest and add the sugar and squeezed orange juice. On a high heat, stir to dissolve the sugar and bring to the boil. Turn down the heat, add the prunes, cover and poach gently for 10 minutes.
- Drain the prunes into a large bowl (that has a cover) and set aside. Boil the mulled wine with the spices and zest for a couple of minutes until it looks like a syrup. Remove the zest and spices then pour over the prunes.
- Cool then refrigerate the prunes covered for at least 2 hours (or overnight).
Notes
This recipe was first published 16th December 2017 but is now completely updated.
David Scott Allen
Jill —these are fantastic. Just a perfect dessert after a meal, and quite healthy. If I’m feeling naughty, these over vanilla ice cream would be stellar. Thanks for a new favorite!
Jill Colonna
Thanks for sharing that, David. So happy these spiced prunes have kicked off your New Year! Best wishes to you x
June S
Pruneaux for breakfast Jill, or the full Scottish?
Jill Colonna
You know I love a full Scottish for special occasions, Mum. You've just reminded me of Dad going down to the local bar in Erbajolo for that big Corsican breakfast chez Paul and having a bottle of local red with it. Was mortified at the time but now think it's hilarious!
Just realised that these prunes would go fabulously with my Christmas Granola. I know you make the plain granola but try the festive version too - it's so good.
Liz
I'd love these with a side of vanilla ice cream! Merry Christmas, Jill!!! xoxo
Jill Colonna
Oh la gourmande! Have a most delicious Christmas, Liz xo
Liz Small
These look lovely Jill, thank you for sharing. A festive pick up and healthy too 🙂
Jill Colonna
Thanks, Liz. On Instagram, had a couple of comments that they'd love them for breakfast!
Christina | Christina's Cucina
This is a perfect holiday dessert, Jill! Too many heavy, rich desserts throughout November and December for us in the US (due to Thanksgiving kicking off our holiday season). This is a nice respite to those, but still has the scent and flavors of the festive season! Brilliant! I must try them! 🙂
Jill Colonna
Next time I'm making a bigger batch, Christina, as I didn't think they'd be as popular. You're so right - they're a lovely break from the heavier desserts and still festive.