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Dessert

Stew Prunes

A simple stew of prunes simmered in water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stew Prunes

Ingredients

Directions

Prepare

  1. Wash the prunes thoroughly.

  2. Soak the prunes in water for several hours or overnight.

Stew and serve

  1. In a pot, combine the soaked prunes with fresh water.

  2. Bring to a boil, then reduce heat and simmer until tender.

  3. Serve warm.

Recipe from a historical cookbook (Internet Archive).

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

Prunes
Provide the main body, sweetness and soft texture as they simmer and soften.
Water
Soaks and rehydrates the dried prunes, then forms the cooking liquid that gently stews them.

The step that matters

Simmer until tender. Simmering gently rather than boiling hard lets the dried fruit soften evenly without breaking apart. Stop when the prunes are tender, since the texture depends on the time spent in the liquid.

“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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