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.

Another advantage of stewed prunes is that they're incredibly easy to make. All you have to do is soak your prunes overnight, then simmer them slowly until they're tender.

Add onions and prunes to stew. Continue to simmer over medium low heat until pork is tender and sauce has thickened about 30 minutes more. Adjust seasonings.

Here cut-up pork shoulder is browned, then cooked in a low oven with apricots and prunes, all of which turn meltingly tender in a rich stew.

Prunes: Dehydrated or dried plums with a chewy texture that last for several months containing many nutritional and health benefits.