Prune Sauce
Region: Italy, Lombardy
Category: Basic Recipes and Sauces
Season: Any
Difficulty: Easy

This sauce is best when serving roast duck.

Yield: Makes about 1 ¼ cups
Preparation Time: 35 minutes

2 cups duck (preferably) or chicken broth

8 prunes, pitted and chopped

½ cup dry Marsala wine

½ cup heavy cream

Salt and freshly ground black pepper to taste

In a saucepan, bring the duck broth to a boil over high heat, reduce the heat to medium, add the prunes, Marsala wine, and cream and reduce by three-quarters, about 30 minutes.  Salt and pepper, if desired, and reserve until needed or use immediately.

Posted: 07/24/2007

Needed Recipes:

Chicken Broth