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NOTE: I found the original recipe uncredited on a random website several years ago, and AFTER posting this, found out that it is from the "Silver Palate Cookbook." This version is not the original; it's been altered according to my preferences. (If you have not seen this classic cookbook, check it out, but please don't make the rabbit recipes.) This is a yummy, impressive recipe with strong flavors -- lots of fruit, garlic, wine, and spices combine to make a luscious dark sauce! I have substituted raisins in place of the prunes, but prefer the original way. This dish has been a big hit with dinner guests, even those who are hesitant to eat prunes because of their "reputation". :) (The prep time is high because I like to marinade mine overnight -- actual chopping can be done in under 20 minutes.)
Units: US | Metric
Serving Size: 1 (304 g)
Servings Per Recipe: 6