Makes 2 cups
Our obvious choice would be fresh plums, but keeping within the seasonal approach we had to use dried prunes for this glaze. It still makes a bold attempt and to our delight this deep, rich and velvety glaze is surprisingly perfect. The sultryness of this glaze is exceptional and using a brush of rosemary to apply glaze only heightens the overall experience! Excellent with pork as well as with roasted potatoes!
1½ cups dark and deep red wine (Zinfandel, Syrah or Cabernet Franc)
1 cup dried pitted prunes, chopped fine
½ cup sugar
2 tablespoons fresh rosemary leaves
1 clove garlic
2 fresh bay leaves
Freshly ground pepper
Place all ingredients in a small sauce pan and cook down until prunes are very soft, about 15 minutes. Remove bay leaves and blend in food processor or blender until smooth.