Stewed Prunes
Ingredients
Directions
Make the syrup
Boil the water and sugar together for 5 minutes.
Wash the prunes in warm water and add them to the syrup.
Simmer gently for 1.5 hours or until tender.
Finish and serve
Remove the prunes from the syrup.
Boil the syrup for a few minutes.
Pour the syrup over the prunes.
Let the prunes stand until 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 body and flavour, softening into a tender, sweet fruit during simmering.
- Moist sugar
- Sweetens the dish and, dissolved in water, forms the syrup that flavours and coats the prunes.
The step that matters
Simmer gently until tender. Gentle heat softens the prune flesh evenly without bursting the skins. A rapid boil 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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