Ina Garten Port Wine Prunes with Stilton and Walnuts

Ina Garten port wine prunes with stilton and walnuts take 1 hour 15 minutes and just five ingredients to make a rich, sweet and salty cheese board appetizer. Try this easy make-ahead holiday appetizer for Thanksgiving, Christmas or a dinner party, since it's few-ingredient and ready before guests arrive.

Let the prunes sit in the warm Port for a full hour after simmering, because that soak is what carries the wine all the way through each one. Skip it and you get a plain prune with a boozy coating instead of that deep, winey sweetness.

Ina Garten loves ending a meal with English Stilton and a glass of Port, so she combined both flavors into one bite for her book Cooking for Jeffrey (2016). Mashing the Stilton with a little mascarpone softens its sharpness and makes it spoon neatly into each prune.

Source: Cooking for Jeffrey (2016)

Ina Garten Port Wine Prunes with Stilton and Walnuts

0.0 from 0 votes

Course: AppetizerCuisine: American, EnglishDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

5

minutes

Calories

150

kcal

Plump prunes soaked in ruby Port hold a creamy, tangy Stilton filling and a toasted walnut on top. The warm, jammy fruit against the cold cheese gives you sweet, salty and crunchy in a single bite.

Ingredients

• 24 large pitted prunes
  

• 2/3 cup ruby Port wine
  

• 2 1/2 ounces English Stilton, crumbled
  

• 2 tablespoons Italian mascarpone cheese
  

• 24 walnut halves, lightly toasted
  

Directions

• Simmer the prunes: Place 24 large pitted prunes in a saucepan just large enough to hold them in a single layer, then add 2/3 cup ruby Port. Bring to a boil, lower the heat and simmer for 5 minutes.
• Infuse with Port: Remove the pan from the heat and cover it. Set it aside for at least an hour so the prunes soak up the Port.
• Mix the cheese: Meanwhile, mash 2 1/2 ounces crumbled English Stilton and 2 tablespoons Italian mascarpone together in a small bowl with a fork. Cover and refrigerate until you're ready to serve.
• Fill the prunes: Arrange the slightly warm prunes on a serving platter. Then place a small mound of the cold Stilton mixture in the hollow of each one.
• Top with walnuts: Set a lightly toasted walnut half on each prune, pressing very lightly so it stays put. Serve right away as part of a cheese platter.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, Nordic Ware half sheet pan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these port wine prunes ahead of time?

Yes, the prunes can be soaked in the Port and refrigerated for up to 4 days. When you're ready to serve, warm them slightly, then add the cheese and walnuts.

What can I use instead of Stilton?

Any good blue cheese, like Gorgonzola or Roquefort, works in the same way. Just keep the mascarpone, because it balances the sharper blue flavor.

Can I use a different wine instead of Port?

Ruby Port gives the sweetest, fruitiest result, so it's worth finding a bottle. In a pinch, a sweet red like Madeira or a fruity red wine will work, though the flavor will be a little less rich.

How do I toast the walnuts?

Spread the halves on a sheet pan and toast them in a 350°F oven for about 5 to 8 minutes. Watch them closely, since walnuts go from golden to bitter quickly.

What's the most common mistake with this recipe?

Filling the prunes while they're still hot is the usual one, because the cheese melts and slides right off. Keep the Stilton mixture cold and the prunes only slightly warm so it holds its shape.