Prunes Poached In Red Wine

• Zest of 2 oranges, removed in long strips
• 3 tablespoons black peppercorns
• 1/2 cup fresh orange juice
• 1 750-milliliter bottle merlot
• 1 cup sugar
• 2 pounds pitted prunes

1. Tie the orange zest and peppercorns in a piece of cheesecloth and place in a large saucepan.
2. Add the orange juice, wine and sugar and stir to combine.
3. Place over medium heat and simmer for 10 minutes.
4. Remove from heat and add the prunes.
5. Refrigerate overnight.
6. Serve at room temperature, spooned over vanilla ice cream.

oranges, black peppercorns, orange juice, merlot, sugar, prunes

Taken from cooking.nytimes.com/recipes/1236 (may not work)