We used to simply call this dish Stewed Prunes, and whilst this recipe cuts back on the sugar and adds more heavenly scented spices, essentially it is a homely blend of stewed prunes, great for the constitution and promoting regularity, if you know what I mean. Cook this very easy combination of ingredients, and you will have a week's worth of delicious dessert at your fingertips, which just keep improving in flavour. It is also delicious served on your morning porridge, especially for those now experiencing cooler weather in the Northern Hemisphere.
As I cook this, I just love the beautifully rich and spicy aromas in the kitchen reminding me of baking Christmas cakes and Plum Puddings. Which reminds me, Christmas is just around the corner, so Christmas cakes should be next week's job.
Ingredients:
500g prunes, pitted or unpitted
1 vanilla bean, sliced in half lengthwise or 1/2 teaspoon vanilla paste
1 cinnamon stick
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 strips of lemon zest
1 tablespoon Port (optional)
2 teaspoons Date Syrup (or substitute Maple Syrup or a mild honey)
Method:
Add the prunes to a large saucepan and cover well with water. Combine all the other ingredients and add to the saucepan. Simmer for 30-35 minutes, ensuring that a gentle simmer is maintained so that the prunes don't boil dry. The prunes should be plump and luscious when they are cooked. I think they plump up more when they are unpitted. With that though comes a warning to everyone to remove the seeds as they eat them, and of course they should be removed before being given to children.
The flavours of this dish will develop even more over the next few days, if left in a covered container in the refrigerator. Extra honey or maple syrup can be added if you like it sweeter.
Serve with boiled custard, yoghurt, ice cream or whatever you fancy.
Bye for now,
Warm wishes
Pauline
When I first saw the title I thought of Christmas. It would be a great edible gift :D
ReplyDeleteNow that's a good idea. Adding some more port of course:) Thanks Lorraine
DeleteWell Pauline, that recipe is a lot more interesting than the way I cook prunes LOL!
ReplyDeleteThanks Chel but it's amazing what some simple spices can do for a dish.
ReplyDeleteThis sounds great.
ReplyDeleteThanks Nil.
Deletethis sounds delicious!! prunes are extremely under used and under rated in my opinion!!!
ReplyDeleteI think so too. Thanks Debbie.
Deletei am not able to reply to your question on my blog via email, so i will do it here. you don't need to publish this comment unless you want to.
ReplyDeletei use a "simple" layout on blogger that i customized to my liking. no background image, just the gray color and i adjusted the widths to my liking. i have all my gadgets on the bottom, i think that gives a cleaner look. i probably layed this out 5 years ago, and i don't remember much more than that. i did a little research just now, but without changing things, that's all i could get. i would like to make it white and simplify it even more, perhaps when i have a snow day to play with it! i hope that helps you! i like the 4 pictures on the top of yours, it gives a better idea of what you share. i should do that as i share a variety of things on my blog!!
Thanks for the feedback Debbie. I really appreciate it. It can take a lot of time to make the changes.
DeleteNow, I enjoy a tad of stewed prunes now and then, but your version might just increase my consumption.
ReplyDeleteThanks Ron. I hope you enjoy them in your much cooler climates. This recipe does kind of raise them to gourmet levels.
ReplyDelete