Stewed prunes

with Syrah


001 user - Stewed prunes

4 pers

002 bake - Stewed prunes

20 mins

004 oven - Stewed prunes

5 min

005 cake - Stewed prunes

20 mins

006 chef - Stewed prunes



8-10 prunes

2 dl (1/3 pint) Syrah (or other red wine) (you can dilute the wine with a little water)

1 piece of star anise

1/2 cinnamon stick

2 or 3 dessert spoons of sugar (according to your taste)

2 dl (1/3 pint) full cream

50 g (1.7 oz) white chocolate

Powdered cardamom

Pieces of pistachio nuts for garnish

Villars product used in this recipe

1010VL20 Pur Blanc 100g E10499 12.2019 144x300 - Stewed prunes

White chocolate

Melt the chocolate in a bain-marie.

Wash the prunes well, open them and remove the stone (cut them in half if they are large).

Bring the wine with the spices and sugar to the boil in a small pan. Leave it reduce by roughly a quarter. Add the prunes, reduce the heat and cook slowly for 4 or 5 min. depending on size. The prunes should be stewed but should not fall apart (the prunes will continue to cook away from the heat). Put to one side.

Grate the white chocolate very finely. Heat the cream and pour over the chocolate to melt it. Mix well and add a pinch of cardamom. Leave to cool, pass through a fine sieve and place in the syphon. Put aside in the fridge. Add a gas cartridge just before serving, turn upside down and shake 2 or 3 times.

Warm the prunes in the syrup before serving. Cover with whipped cream at the last moment (even in front of the guests) so that the cream does not become runny with the heat (the prunes can also be served cold). Nothing more to be done, except to enjoy!

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The perfect marriage between the light acidity of the fruit and the sweetness and purity of Villars chocolate