Stewed Prunes
Ingredients
Directions
Prepare
Wash the prunes.
Cook the prunes
In a pot, combine the sugar and water; boil for 10 minutes.
Add the prunes and boil gently for 2 hours until tender.
Thicken and rest
Drain the syrup from the prunes.
Boil the syrup until thick, then return the prunes to it.
Let the prunes sit in the syrup overnight.
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 fruit that softens during simmering and gives the dish its body and flavor.
- Raw sugar
- Provides sweetness and, when boiled down, thickens the syrup that coats the prunes.
The step that matters
Boil the prunes gently. Vigorous boiling can split the skins and break the fruit apart, while a gentle simmer softens the flesh evenly until tender.
“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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