"Prunes au vin" or prune and wine soup. So, heat 1 bottle of dry white wine like Muscadet or Sauvignon blanc in a large casserole, with 1 vanilla pod sliced in half, 2 cinnamon sticks and 150gr of organic caster sugar (more or less depending on how sweet your tooth is). Put the liquid to the boil and wait a moment for the aromas to develop. Then add a few red prunes cut in half and let them poach gently for 4-5min in the aromatic wine. Remove the prunes and add a table spoon of maizena in the liquid to turn it into a syrup - basically like a finnish "kiisseli"- Put the prunes and the syrup in a tupperware, and in the fridge for 12 hours. This soup can be eaten cold or lukewarm. On its own, or with a good dollop a rich creamy turkish yogurt, or whipped cream, or a scoop of vanilla ice cream, or just a shortbread or two. Yammi.
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