Wednesday, November 4, 2009
I know what you're going to say.
I don't like prunes.
Prunes are gross.
Prunes are for old people.
Stewed prunes sound even worse than plain prunes themselves.
But I urge you to put all of those thoughts aside, buy yourself some prunes, a stick of cinnamon, an orange, and make this recipe. I didn't grow up loving prunes, but I love this recipe.
This is a breakfast staple in our house. Typically I'll make up a batch on Sunday and then we have them throughout the week. In warmer weather they pair perfectly with scoop of Greek yogurt and a slice of toast. In cooler months, they go great on top of some oatmeal. I've also been known to eat a little snack of cold stewed prunes alongside a cup of tea on chilly, fall afternoons. Not only are they delicious, they are healthy and filling. And your digestive system will thank you.
Stewed Prunes With Citrus and Cinnamon
A Homemade Life, Molly Wizenberg
Makes 10 servings
1 small orange or tangerine, preferably seedless
1 pound best-quality pitted prunes
1 cinnamon stick
Cut the orange in half and then slice it very thinly.
Put the orange slices in a medium saucepan with the prunes and cinnamon stick and add water just to cover.
Place over medium heat and bring to a gentle simmer and cook, adjusting heat as needed so that the liquid barely trembles. Cook for 30 to 45 minutes, or until the prunes are tender, the orange slices are soft and glassy, and the liquid in the pan is slightly syrupy.
Remove the cinnamon stick, cool slightly, and serve. Or let the prunes cool to room temperature and then store them in a sealed container in the fridge for up to one week.
Stewed prunes improve with rest, so try to make them a day or so before you want to eat them.