This recipe is from the James Beard’s Menus for Entertaining, and is part of An Easy Luncheon or Sunday Night Supper for 4.

“I keep a jar of good prunes in my kitchen the year round, preserved in Marsala, port or sherry.  Sect about 2 to 3 pounds of dried prunes of good quality, place in crock, and cover them with any of the three wines mentioned. They will be ready for eating in about three weeks.

Serve in a compote with whipped cream, flavored with the same wine in which the prunes were steeped.

These prunes have many other uses–in souffles, in hot compotes with other fruits, and as a flavoring for certain meats.”