A festive version of the French classic of Poached Prunes in Red Wine, adding warming spices to make a healthy dessert during the holiday season
1Large orange, organicunwaxed
1kg (2lb)Large sticky prunesnon pitted
1bottle (75cl)Red wine(ideally from the Loire, e.g. Chinon)
2star anise (badiane)
75g (2.5oz)Sugar(1/3 cup)
First wash the orange and wipe dry using kitchen paper. Using a zester or a sharp knife, remove the zest in long strips. Keep the orange aside for decoration.
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. On a high heat, stir to dissolve the sugar and bring to the boil. Turn down the heat and add the prunes, poaching 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 until reduced by about a third or 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).
The mulled wine prunes can keep in the fridge (covered) for up to 5 days.Serve with almond tuiles or macarons.