Tender sweet dried prunes (plums) marinated and served in a wonderfully smooth Burgundy wine!

Serves approx. 8

1 bag or box of dried pitted prunes

1 bottle Burgundy wine

A couple of hours before your meal place 4-5 whole pitted prunes into the bottom of as many wine glasses as guests you’ll be serving.

Pour Burgundy wine in each glass to just barely cover the prunes.

Lay a piece of waxed paper over all glasses to keep dust out of the wine, then set aside till ready to serve. Do not refrigerate.

Serve as is with the prunes marinating in the wine.

Notes: This dessert is absolutely wonderful. The complimentary flavors of the prunes and Burgundy will surprise you.

Remember not to refrigerate the prunes or the wine. Use high quality prunes that are soft, tender and glisten with moisture. If you have prunes that have been setting in a jar for six months, use those for another recipe, not this one.

If you want to marinate the prunes overnight, marinate in a glass bowl with a lid or large jar with lid, at room temperature. This will produce an even softer texture, whereby the prunes absorb more of the wine. It’s up to you.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."