This prunes in port wine recipe is from Countess Morphy’s 1930s Kitchen Encyclopedia. These drunken prunes can also be made with a Marsala wine. If using port, choose a light one.
This marinated prunes recipe only requires the prunes to be simmered for ten minutes, but you do need to leave them for 3 days after simmering, to give time for the prunes to absorb most of the wine or port.
Prunes in Port Dessert
Put 450 g / 1 lb prunes in a saucepan, cover with a light port or Marsala wine and bring to the boil.
Simmer for ten minutes, transfer to an earthenware dish with a lid, and leave to stand for 3 days.
The prunes wil have absorbed much of the wine and are highly flavoured.