Stewed Prunes
Ingredients
Directions
Prepare
Wash the prunes in cold water.
Place the prunes in a stewpan with water, saccharin, and cochineal.
Stew and serve
Gradually bring to a boil.
Stew gently for 1 hour.
Serve when 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
- Form the main body of the dish and soften into tender fruit as they stew.
- Saccharin
- Provides sweetness without adding sugar bulk to the liquid.
- Cochineal
- Colours the stewing liquid a deep red.
The step that matters
Stew gently for 1 hour. Gentle heat softens the prunes while keeping their skins intact. A hard boil can split the 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.