Source: dLife

Dried plums roasted in red wine and lemon.

Servings

3 cup Wine, red, Merlot, 5 fl ounce serving (not too tannic, red wine such as an Italian Merlot or a lighter vintage Merlot from a good California producer)
0.33 cup brandy
1 oz honey
4 tbsp fresh lemon peel
4 cinnamon sticks
3 cup pitted dried prunes (36 prunes)
1 pinch grated lemon rind

1 In a large saucepan, heat the wine, brandy, honey, lemon zest, and cinnamon sticks to the boiling point.
2 Add the prunes and again bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let prunes sit in the wine mixture until ready to serve. Do not chill.
3 When ready to serve, place 3 prunes in each of 12 stemmed dessert dishes. Drizzle 1 1/2 tablespoons of the wine liquid over the prunes.

Top each serving with a sprinkling of grated lemon zest.