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Thanks to wine-glazed Lady apples and prunes -- and the tangy juices from roasting -- a classic fruit-and-duck pairing is possible when you serve this alongside our Roasted Duck Breasts.

Martha Stewart Living, December 2005

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Servings:
8
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Ingredients

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Directions

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  • Combine wine, spices, zest, 2 thyme sprigs, and sugar in a medium saucepan. Bring to a simmer over medium heat. Reduce heat, and simmer gently 15 minutes.

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  • Pour hot wine mixture through a fine sieve over the prunes in a medium bowl; discard solids. Cover; set aside until softened, 2 hours or overnight.Transfer prunes to a bowl using a slotted spoon.

  • Preheat oven to 375 degrees. Place apples on a rimmed baking sheet; pour prunes and 1/2 cup infused wine over them (reserve remaining wine for another use). Dot with butter; top with remaining thyme. Bake until apples are soft and liquid has reduced to a glaze, about 25 minutes. Toss to coat with syrup. Serve warm.

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