Stewed Prunes
Ingredients
Directions
Wash the prunes.
In a porcelain kettle, cover the prunes with boiling water.
Simmer covered until the prunes are swollen and tender, but do not let them break.
When about half done, add 1 tablespoon of sugar.
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
- Main ingredient that softens and swells during simmering, becoming tender and sweet-tart as it cooks.
- Sugar
- Adds sweetness and rounds out the tart flavour of the prunes.
The step that matters
Simmer gently with the lid on. Keeping the heat low and the pot covered lets the prunes swell and soften evenly. A hard boil can split their skins and break the fruit apart.
“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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