Prunes take on a velvety texture in this Port sauce. The resulting syrup is silky and sweet, with a tropical vanilla fragrance.
- 1 1/4 pound pitted prunes
- 2 cups ruby Port
- 2 cups dry red wine
- 3/4 cup sugar
- 1/2 vanilla bean, split
- Accompaniments: toasted-almond cookies ; crème fraîche, sour cream, or ice cream
- Stir together all ingredients in a heavy medium saucepan until sugar has dissolved. Bring to a boil, then simmer, uncovered, gently stirring occasionally, until liquid is reduced by half, about 25 minutes.
- Remove from heat and cool until barely warm or room temperature. Discard vanilla bean.