Pruneaux au Beaujolais (Prunes in Beaujolais)

• 2 pounds large dried prunes (with pits)
• 3 cups Beaujolais wine
• 1 teaspoon pure vanilla extract
• 2 cups sugar
• Rind from 2 lemons

1. Place the prunes in a mixing bowl and add the wine.
2. Let stand 24 hours at room temperature until the prunes have softened well.
3. Place the prunes and wine in a saucepan.
4. Add the vanilla, sugar and lemon rinds.
5. Bring to a boil; simmer for 30 minutes.
6. The mixture should be syrupy.
7. Chill.
8. Remove rinds.
9. Serve alone or with vanilla ice cream.

prunes, beaujolais wine, vanilla, sugar, lemons

Taken from cooking.nytimes.com/recipes/2879 (may not work)