Recipe - French Prune Aperitif Wine

Stephen Ceideburg
One half pound French or Italian sugar
plums
One half cup Powdered sugar
One half cup Cognac or brandy
1 One half (750 ml) bottles Rhonestyle
red wine

A friend in France serves this wine as an aperitif in win ter. It is very
warming on a cold night and carries the scent of the summer prune plum.

Rinse and carefully dry plums. Put in a clean glass jar and sprinkle with
One fourth cup of the powdered sugar and the Cognac. Cover and let the mixture
stand for 5 days in a cool, dark place, turning the jar occasionally. At
the end of the 5 days, add wine. Cover and let stand another 5 days,
turning occasionally.

Remove fruit from the jar and crush it to extract all the juice. Discard
pits and skin. Return juice and pulp to wine mixture and filter it into
bottles. (A coffee filter or doubled cheesecloth in a funnel works quite
well.) Cork the bottles and store in a cool dark place or in the
refrigerator.

Makes two 750milliliter bottles.

PER 4 FLUID OUNCES: 105 calories, 0 g protein, 11 g carbohy drate, 0 g
fat, 0 mg cholesterol, 5 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini