Spiced Prunes and Raisins in Red Wine
This compote is a very special dessert for your Passover Seder meal. I serve a small dish of these prunes
with a selection of homemade macaroons.
Ingredients:
- 2 large pieces of star anise
- 20 whole allspice berries
- 10 whole cloves
- 30 whole black peppercorns
- 8 oz. raisins
- 24 oz. pitted extra-large prunes
- 3/4 cup dark brown sugar, or to taste
- 2 tsp. pure vanilla
- 1 bottle Cabernet Sauvignon
Place all spices in a piece of cheesecloth, and tie well. Put the remaining
ingredients along with the spice bag into a large stainless steel or other non-reactive
pot. Bring to a boil and simmer for about 10 minutes. Allow the mixture to cool. Chill
overnight in the refrigerator, and then discard the spice bag. This compote keeps well
for about a week in the refrigerator.