Stewed Plums/Prunes

Although both of my grandmothers made them, stewed prunes seem to have faded out of everyday usage. However, they were an integral part of the Viking cruise ship’s breakfast bar and so I decided to cook up a batch.

These days prunes are often referred to as dried plums Stewing softens them and they end up swimming in the a delicious syrup that can be eaten plain, with yogurt or as a  them as a topping over cereal, or even as a dessert. Eat them warm or cold.

They keep well in the fridge for several days, so you can make a batch and enjoy a few of them daily. 

Stewed Prunes/Plums

20 pitted prunes 

1 ½ cups water  (could use part orange juice) 

½ teaspoon vanilla 

¼ teaspoon ground cinnamon

1. Place the prunes in a small saucepan.
2. Add the water, vanilla, and cinnamon. Gently stir. 
3. Bring to a boil (this will likely take about 5 minutes). Gently stir again, then lower the heat to medium-low, cover, and simmer for 15 minutes, until the prunes are soft and swimming in syrup.
4. Transfer the stewed prunes to a heat-proof glass storage container. Cool to room temperature, about 15 minutes, then cover and refrigerate for at least 1 hour.