Prunes in a Pitcher

• 40 large pitted prunes, preferably sulfured
• 2 cups ruby port
• 2 cups light red wine, such as Bordeaux
• 2 cups sugar
• Half of a vanilla bean, split lengthwise, seeds scraped
• Salt
• 1 1/2 cups cold heavy cream or vanilla ice cream

1. At least 2 days before serving, place the prunes and port in a glass or ceramic container.
2. Cover and let soak at room temperature for at least 24 hours or longer if possible.
3. Place the prunes and their soaking liquid in a non-reactive saucepan.
4. Add red wine, sugar, vanilla bean and seeds and a pinch of salt.
5. Bring to a boil over high heat, and then simmer until the prunes are soft and a few start to fall apart, about 15 minutes.
6. Let cool.
7. Refrigerate covered for at least 24 hours or up to 2 months.
8. To serve, place a few prunes in individual cups and cover with a little heavy cream or vanilla ice cream.
9. Serve immediately.

prunes, ruby port, light red wine, sugar, vanilla bean, salt, cold heavy cream

Taken from cooking.nytimes.com/recipes/5701 (may not work)