Prunes In Red Wine

• 2 cups dry red wine, preferably from Navarre
• 2 3-inch strips orange peel
• 10 black peppercorns
• 6 cloves
• 2 cinnamon sticks
• 2 whole allspice
• 1/4 cup sugar
• 1 pound prunes with pits, or 12 ounces pitted prunes
• 2 tablespoons triple sec
• Softly whipped heavy cream or creme fraiche, optional, for serving

1. Combine wine, orange peel, peppercorns, cloves, cinnamon sticks and allspice in a 2-quart saucepan.
2. Bring to a simmer.
3. Stir in sugar.
4. Simmer 10 minutes.
5. Add prunes, simmer 10 minutes more.
6. Remove from heat.
7. Stir in triple sec.
8. Transfer to a bowl, cover and set aside up to 3 hours before serving, turning prunes in wine syrup from time to time.
9. Strain, reserving syrup in a bowl.
10. Return prunes to syrup and discard spices.
11. Serve at once, with a dollop of cream if desired, or refrigerate until ready to serve.

red wine, black, cloves, cinnamon sticks, allspice, sugar, prunes, triple sec, creme fraiche

Taken from cooking.nytimes.com/recipes/9453 (may not work)