Stewed Prunes
Ingredients
Directions
Soak
Wash the prunes thoroughly and soak them in cold water for several hours or overnight.
Stew and sweeten
In the morning, place the prunes and soaking water in a saucepan and simmer until tender.
Sweeten to taste with sugar if desired, as some prunes may not need any.
Reduce and serve
Remove the prunes from the saucepan.
Boil down the syrup slightly.
Pour the syrup over the prunes.
Serve the prunes cold.
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 fruit body and their own sweetness and soft texture when stewed.
- Sugar
- Adds sweetness to the syrup, adjusted to taste.
The step that matters
Simmer until tender. Dried prunes need gentle, extended simmering in their soaking water to soften fully; cooking too hard can break the fruit apart and make the syrup cloudy.
“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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