Joy of Prunes

Back in the day, walnut and prune orchards dotted the Napa Valley. Sure, grapes were planted here and there, but the Valley had not yet become the monoculture it is today. Prunes were once farmed on the piece of land now called Wilding Farm. There are still vestiges of that prune past on the farm: a few ancient trees and the old metal-clad drying shed, now home to the ceramic studio and woodshop. These relics of past agricultural diversity are comforting.

When you own a prune farm, it can become the butt of a lot of jokes. It seems we always get a good chuckle when we talk about our love of prunes, not just the trees, but the joy of cooking with them. Prunes aren’t cool, but they’re good. Fresh prune plums make delicious tarts, while dried prunes soaked in Armagnac are delicious over vanilla ice cream. On the savory side, dried prunes with pork, chicken or duck are heavenly. Prunes add a melting sweetness to red wine-scented braising juices for an unfussy one-pan main course.

I cook this dish often. It’s easy to make ahead and reheat, and it gets better as it sits.

The prune-scented juices find an easy partner in the cherry and plum fruit and subtle herb notes of RSVnapa Merlot. Its vivid natural acidity cuts through the rich, savory fat of the duck, while the wine’s gentle, fine tannins settle right into the braise. It is one of those combinations that simply tastes right. Turns out there is a lot of joy in a prune.

Until the next wine…
Maria

EAT: Red Wine-Braised Duck Legs with Prunes