Prunes Poached in Red Wine and Cinnamon.

Prunes Poached in Red Wine and Cinnamon, seriously? Yes! And it is so good, we call it dessert! Come and take a look...don't let the term prune, stop you...

A plum in France is called a prune...

Sometimes I think we need to highlight, promote and cook with the funny named foods in our recipes. Other countries seem to have a better understanding about food, and nutrition. Take prunes for example. Here in the U.S. prunes are the laughing stock of the food world, and that is such a pity. Because prunes are delicious, available in your pantry at all times (unless you forgot them back at the store) and make for great eating, both sweet and savory! 

A couple of interesting things about the word prune:

A prune is defined as a plum preserved by drying with a black and wrinkled appearance (Oxford Languages). 

And yes, plums in France are called la prune. I say if the French can elevate dried plums to beautiful food, so can we! So today I am making Prunes Poached in Red Wine and Cinnamon, again! 

This is worth repeating for dessert!

I have made this wonderful dessert before, using store bought prunes. And let me tell you, there is nothing more delightful than a fruit dessert that is easy to make as well as silky, delicious, and sophisticated. Yes, this one! And it is made with prunes...But today I am veering a bit off course just a bit and using some of the Italian Prune Plums from my trees back in Montana, in place of regular store bought prunes. They only look different because at home I split and removed the pits and commercially dried prunes are dried with the pits still inside. 

Plums are easy to grow, dry and can for future uses.

When in Montana, we had a banner crop that year, I canned about 28 quarts of whole plums and dried about 15 trays of split plums. I also made a couple of batches of plum jam and really got my fill, or so I thought. That winter we had such a hard freeze, that those poor trees gave it up and immediately I was grateful for all the bounty we had received. I have enjoyed each dish made from the dried fruit as well as each and every quart of the canned plums when opened and offered at dinner time. 

To make this dessert, load your ingredients and let simmer...

The cooking time of this dish is completely hands off. Bring to a boil, reduce to a simmer, and let it be for 45 minutes. If desired you could take the lid off and boil the syrup a bit to thicken it, but be very careful not to make it too thick! Because it will thicken as it cools also. Plums are loaded with pectin and that will thicken the syrup nicely. The finished and cooled poached fruit is spooned over a small mound of Mascarpone cheese and at once, dessert is served. It is so good, you really must make Prunes Poached in Red Wine and Cinnamon... 

Ingredients needed for this recipe:

• prunes
• red wine
• sugar
• cinnamon sticks

You will also need the following:

• large pan with a lid
• measuring cups
• serving bowl

Now we are ready to begin!

Prunes Poached in Red Wine and Cinnamon.
adapted from Kitchenography

UPDATED: 12.15.2023

1 pound pitted prunes (about 40)
1 1/4 c sugar
3 cinnamon sticks
2 1/2 c dry red wine

2 8 oz. containers Mascarpone cheese

Combine the dried prunes, sugar, cinnamon sticks and red wine in a large covered pan. 

Bring to a boil, reduce heat to simmer, cover and simmer 45 minutes. 

Transfer to a serving dish, cover and chill until serving time.

To serve place a large spoonful of the Mascarpone cheese on a rimmed dessert plate or shallow dish, top with a generous spoonful of the poached prunes and drizzle syrup over the top.

Storage options for Prunes Poached in Red Wine and Cinnamon. Store in the refrigerator tightly covered for up to four days. I do not recommend freezing this dish. 

UPDATE:  For your convenience, a "copy and paste" version of Prunes Poached in Red Wine and Cinnamon has been included below. 

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Printable "copy and paste" version:

Prunes Poached in Red Wine and Cinnamon.
adapted from Kitchenography

UPDATED: 12.15.2023

1 pound pitted prunes (about 40)
1 1/4 c sugar
3 cinnamon sticks
2 1/2 c dry red wine

2 8 oz. containers Mascarpone cheese


Combine the dried prunes, sugar, cinnamon sticks and red wine in a large covered pan. 

Bring to a boil, reduce heat to simmer, cover and simmer 45 minutes. 

Transfer to a serving dish, cover and chill until serving time.

To serve place a large spoonful of the Mascarpone cheese on a rimmed dessert plate or shallow dish, top with a generous spoonful of the poached prunes and drizzle syrup over the top.

Storage options for Prunes Poached in Red Wine and Cinnamon. Store in the refrigerator tightly covered for up to four days. I do not recommend freezing this dish. 

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