Active Time

　　20 min

　　Total Time

　　9 hr

Ingredients

　　1 1/4 pound small shallots (about 24)

　　1/2 pound pitted prunes (1 1/2 cups)

　　1 1/2 cups ruby Port

　　1/4 cup balsamic vinegar

　　1 (3-inch) cinnamon stick

　　1/2 teaspoon whole black peppercorns

　　1/4 teaspoon whole allspice

　　Blanch shallots (not peeled) in boiling water 2 minutes, then drain in a colander and rinse under cold water to cool. Peel shallots, then combine with remaining ingredients in a 10-inch heavy skillet. Simmer, uncovered, over moderate heat, stirring occasionally, until shallots are tender, 20 to 25 minutes. Transfer to a bowl and cool. Chill, covered, at least 8 hours for flavors to meld. Discard whole spices. Serve at room temperature.