Stewed Prunes
Ingredients
Directions
Prepare
Wash and pick over the prunes, discarding any imperfect ones.
Soak the prunes overnight in enough cold water to cover them.
Cook
Simmer the prunes on low heat for 3 hours, keeping them covered.
Do not stir the prunes while cooking.
If desired, add sugar 5 minutes before removing from heat.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Dried prunes
- Provide the main fruit and, once simmered, soft tender flesh and sweet flavour.
- Water
- Softens the dried prunes during soaking and forms the stewing liquid as they cook.
The step that matters
Simmer gently on low heat. Low, covered simmering softens the dried fruit slowly and keeps the prunes intact. Vigorous boiling or stirring can break the skins and make the fruit mushy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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