The rich, sweet, syrup served with the prunes makes this dish delicious, but filling. Serve it with yogurt.
1 lb. prunes, soaked overnight, drained and stoned
10 fl. oz. dry red wine
2 oz. sugar
1 teaspoon lemon juice
1 teaspoon grated lemon rind
In a flameproof casserole, bring the prunes and wine to the boil over high heat. Reduce the heat to low and simmer the prunes for 20 to 30 minutes or until they are tender.
Remove the casserole from the heat. With a slotted spoon, lift out the prunes and divide them equally among 6 indi-vidual serving dishes. Set aside. Return the casserole to high heat. Stir in the sugar and lemon juice and, stirring constantly with a wooden spoon, bring the liquid to the boil.
Reduce the heat to low and simmer the sauce for 20 minutes, or until the liquid has reduced by about one-third of its original quantity.
Remove the casserole from the heat and pour the syrup over the prunes. Sprinkle a little grated lemon rind over each dish.
Set the dishes aside at room temperature to cool slightly, then place them in the refrigerator to chill for 1 hour. Remove the dishes from the refrigerator and serve immediately.