About forty years ago my grandmother Macfarlane’s recipe box came into my possession. Looking back it seems strange I became the custodian of the little, brown, wooden box but what is stranger to me is that I kept it. Over all these years, it moved with me. I sometimes stored it. I sometimes displayed it and…. I never opened it.

Now with a little quarantine followed by self-isolation and social distancing in this pandemic I have found myself with a little time on my hands. So, as any aging, reflective winemaker would do in such a situation – I opened the little brown box.

That’s when it occurred to me. My Granny was a young mother using these recipes in the 1918 pandemic. Here I was in this generation’s Covid 19 Pandemic and so I substituted some of her ingredients with The Ice House Icewine.

If you are part of the Stay Home Covid 19 crowd; stay hunkered down, be safe, and enjoy the magic of Icewine with The Ice House Winery’s recipes.

Print Recipe
Icewine Stewed Prunes with Ginger Shots
We learned about morning ginger shots in a recent visit to New York City. As a tribute to New York in these challenging times I added the ginger shot to this stewed prune recipe.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a pot add pitted prunes
  2. Almost cover prunes with water then completely cover over with Northern Ice Vidal Icewine
  3. Add some lemon zest to taste
  4. Then add a couple of ounces of a “ginger shot”.
  5. Bring to a boil (the alcohol will boil off) and then simmer for 30 minutes. Chill and start each day with them!
Recipe Notes

Using a juicer make equal volumes of fresh ginger juice with fresh lemon juice. Secret…alternate ginger with peeled lemons so the ginger fibers won’t clog the juicing screen.

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