Mulled Wine Prunes – A Healthy Holiday Dessert However, to enjoy prunes to their best potential, I believe that soaking them in tea or wine is the best way to serve prunes – for either breakfast or dessert, respectively (more on that below).įor more about how prunes are made in France, When prunes are extra big and juicy like this, there’s no need to soak them. Normally, we love to eat prunes straight from the bag – especially if they are the French prunes from Agen ( pruneaux d’Agen), the town’s speciality. Mulled Wine Prunes, my festive variation on a theme of the classic French dessert from the Loire Valley, Pruneaux au Vin, or Prunes Poached in Wine.
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