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Drunken Prunes

Wait, don't stop reading! Yes, prunes get a bad wrap. So bad in fact, did you know prunes’ reputation as a geriatric-friendly high-fiber food prompted the California Prune Board to request an official name change? Seriously. In 2000, the FDA granted the board (now called the California Dried Plum Board) permission to call these fruits dried plums instead of prunes. We don't care what you call them - they're delicious! Plus, Drunken Prunes just sounded better to us than Drunken Dried Plums so we went with that. Plus, we like to elevate the underdog. :)

We served these drunken prunes over mascarpone and it was lusciously rich. However, they can also be served over:

  • Vanilla ice cream (favorite)

  • Ricotta cheese

  • Baked brie with crackers

  • Crème fraîche

  • Whipped cream with buttered graham cracker crumbles

  • Greek yogurt (maybe with toasted granola, OMG)

  • As a milkshake (make it boozy and add some rum)

The toasted almonds are optional, but if everything else is soft, we definitely like an added crunch.

Drunken Prunes

Serves 6-8


  • 1 lb dried plums (wait, that does sounds better, doesn't it?)

  • 2 cinnamon sticks

  • 1-3 anise stars

  • 1 750ml bottle good, dry red wine (we used The Don, our fan-fav Cab blend)

  • 1 1/4 c sugar

  • Optional: Toasted nuts such as almonds, pecans, walnuts (we used toasted slivered almonds)


  1. Combine everything except nuts in a pot over medium-high heat. Bring to a boil, then simmer uncovered for 45-60 minutes until thickened to a syrup.

  2. Let cool 15-20 minutes. Spoon over whatever you like and serve. Thank us later!

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