Stewed Prunes with Orange and Cinnamon
Which food makes you giggle? An automatic response because you just don’t want to eat it.
While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. I know it isn’t just me, because the folks in California have been rebranded prunes as “dried plums“. So many less connotations, while using different words.
Dried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. It wasn’t until I picked them up on a whim that I remembered how nice they taste. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust.
If you’ve been reading my blog for a while, you know I love to explore new breakfasts, although I rarely share them these days. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal.
I was drawn to this recipe for stewed prunes because there is no added sugar and the sweetness comes entirely from the prunes and orange. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. A dash of cinnamon permeates the succulent compote and melds seamlessly. I halved the original recipe since I didn’t have a pound of prunes. I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. Don’t be off-put by including the entire orange, peel and all. It works. Really well.
(I’ve done something similar before, years ago when I made Nigella’s Clementine Cake in which you boil 5 whole clementines (peel and all) for two hours until meltingly soft, add half a dozen eggs, sugar, ground almonds with a dash of baking powder before you throw it into the oven. The cake is oh so moist, not super sweet, but wonderful. Gluten-free baking at its finest, although obviously not vegan.)
Just as Molly suggests, the silky prunes develop a complex flavour throughout its hour-long simmer. Overnight, in the fridge, the flavours meld further. It was a delicious topping for my morning oatmeal and could easily top some yogurt or ice cream, if you are into that, for a delicious dessert. Warm and cold, I loved it both ways.
Other prune recipes that have caught my eye:
Tagine of Yam, Carrot and Prune from Moroccan Food and Cooking
Butter Bean, Prune and Tomato Tagine from Sanitarium
Georgian Red Beans in Sour Prune Sauce in Olive Trees and Honey
Spinach and Prunes with Beans in The New Book of Middle Eastern Food
Prunes Stuffed with Walnuts in Orange Juice in The New Book of Middle Eastern Food
Quinoa Tagine with Chickpeas, Olives and Prunes (Quinoa and Chickpea Marbella) at Diet Dessert n Dogs
Chickpea and Sweet Potato Stew in A Year in a Vegetarian Kitchen (recipe here)
Masala Chai Poached Prunes at In Praise of Sardines
Orange-Scented Hazelnut Prune Truffles at Anja’s Food for Thought
What are your favourite ways to enjoy
prunes dried plums?
1/2 Navel orange (150g), or 1 tangerine, or consider including 1/2 lemon – preferably organic and seedless
1/2 pound pitted prunes
1 cinnamon stick
1. Cut the citrus fruit in half vertically, and then slice it thinly, peel and all. Place the slices in a medium saucepan with the prunes and the cinnamon stick, and add water to cover. Bring the mixture to a gentle simmer, and cook over medium-low heat for about 30-45 minutes, until the prunes are quite tender, the citrus slices are soft and glassy, and the liquid in the pan is thick and brown (caramelly). Remove the cinnamon stick and serve, or store in a sealed container in the refrigerator for up to a week.