Prunes Poached in Red Wine

• 1/2 pound pitted prunes
• 2 cups red wine, not too tannic (see note)
• 1/4 cup mild honey, such as clover
• 1 vanilla bean, cut in half lengthwise
• 1 cinnamon stick
• 2 strips orange or lemon zest

1. Place prunes in a bowl and cover with boiling water.
2. Let sit for 5 minutes, then drain.
3. Meanwhile, combine wine and honey in a medium saucepan.
4. Using the tip of a paring knife, scrape seeds from the vanilla bean halves into wine and add pods.
5. Add cinnamon stick and bring to a boil.
6. Reduce heat, cover and simmer 5 minutes.
7. Add prunes to wine and bring back to a simmer.
8. Cover and simmer 10 minutes.
9. Remove from heat and add zest.
10. Remove cinnamon stick.
11. Cover and let sit for at least 2 hours before serving.
12. Serve warm, room temperature or chilled.
13. Prunes will keep for 1 to 2 weeks in the refrigerator.

prunes, red wine, honey, vanilla bean, cinnamon, orange

Taken from cooking.nytimes.com/recipes/1016193 (may not work)