Instructions: Combine the sugar, water and vanilla bean in a small saucepan. Boil 5 minutes. (The syrup can be made 1 week ahead and refrigerated. Remove the vanilla bean before using.)

Put the syrup, prunes, Port, red wine and zest in a nonaluminum saucepan. Bring to boil, then reduce the heat to a simmer; cook, uncovered, 2 minutes. Transfer to a bowl to cool. Cover airtight; refrigerate for at least 2 days or up to 2 weeks. Serve chilled.

This recipe yields 6 to 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.