Dried plums poached in spiced red wine
Recently, I noticed an article written by Martha Rose Shuleman in the food section of the New York Times that struck a chord. It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle. Their image […]
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Recently, I noticed an article written by Martha Rose Shuleman in the food section of the New York Times that struck a chord. It was about prunes poached in red wine, a classic French bistro dessert, but also one that I have always had a hard time selling to diners here in Seattle. Their image