I know, I know- they’re prunes and I called them plums. Forgive me, but I had to. Any recipe title starting with “prunes” tends to turn people off, as prunes have a reputation as food only for the constipated and the elderly. I have never understood this, as prunes are just a concentrated form of many of the things I love about plums. Regardless of your stance on prunes, once you stew them in port, you’ll be finding a reason to eat them on everything in sight. Rich, sticky, and warmly spiced, they dress up a bowl of steel cut oats like nothing else. Yogurt and ice cream love them. Buttered toast adores them. You get the picture.
Plums in Port
1 cup prunes
3/4 cups ruby port
1/2 cup water
1/2 cinnamon stick
6 black peppercorns (omit if AIP)
A few dried blades of mace (optional)
1 teaspoon honey (optional)
1. Place all ingredients in a saucepan and bring to a simmer. Cook until the prunes are soft, about 20-25 minutes, adding water if the liquid evaporates too quickly. The sauce should be a fairly thick syrup once the prunes are room temperature. You can either continue cooking or add a tablespoon or two of water to adjust this if it is too thin or thick, respectively.