Easy Stewed Prunes
Store bought stewed prunes contain high fructose corn syrup. With homemade, the only thing added is water. Use only plain dried prunes with nothing added, except maybe potassium sorbate. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: about 30 prunes
Ingredients:
- 8 ounces plain dried pitted prunes
- 1 1/2 cups cold water
Instructions:
- Place prunes in a saucepan, separating any that are stuck together.
- Add water and bring to a boil.
- Reduce heat, cover and simmer for 10 minutes.
- Remove from heat and let cool.
- Store in a covered container, refrigerated.
Why stop at one or two dried fruits?
Plumi Moos (Mennonite version of stewed fruit)
2 quarts water
1 cup dried apples
1 cup prunes
1 cup raisins
1/2 cup dried peaches
1/2 cup dried apricots
1 slice lemon (optional)
1 cup sugar
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 cup flour or 2 TB cornstarch or (as my mother made it) 2-3 TB minute tapioca
Cut fruits and cook in water until very well done. Prepare paste by mixing sugar, flour/cornstarch/tapioca, salt, cinnamon and 1/4 cup cold water. Add to fruit, stirring until slightly thickened.
Often served as dessert with a few tsp. whipping cream, ice cream, etc. In my family we would have cold roast beef with a side of plumi moos (minus the ice cream) for Sunday lunch. Everything prepared the day before.
Enjoy
My mom made a kind of rice cake. She might have used nut-roll dough since she usually made it at the same time. If I remember correctly, it consisted of 2 layers of dough with rice pudding
sandwiched between then baked. If it helps, the recipe probably came from Hungary. We would be so grateful if anyone can help. It was so delicious.
My mother used to stew the prunes with a slice of lemon and sometimes with dried apricots. Yummy!! I just stewed some very dried prunes I had forgotten about with some lemon slices and some clementina slices. delicious! just took 10 minutes. cant wait to try the vanilla and the cinnamin. and the apple juice. thanks for all the great ideas.
All great recipes…anyone remember when Dannon Yogurt had Prune Whip as one of their flavors?…it was YUMMY!…I make my own now using Greek Yogurt..
I have my husband’s old family recipe for prune cake. It calls for a cup of cooked, mashed prunes. Any idea how long I would need to simmer them to ensure they mash?
I have stewed dried prunes in orange juice and also in flavored tea…I like the idea of orange zest so I am going to cook some up in water to cover and zest. Thank all of you for your comments and suggestions! Almost feels like a cooking club.:)
My grandmother did these often enough that there were always stewed prunes in the fridge. They were so good! I’d forgotten them until my doctor recommended them recently to counteract one of the side effects of chemo.
I hope the stewed prunes are still working for you and wishing you good health.
I have very low potassium due to cancer surgery. Many things I can’t eat. Low potassium causes horrible cramps. Prunes help a lot. What side effect from Chemo did you have? All the best,
Nancy
Nancy, I followed all the limited information I was given about chemo for 4 years and practically shut down my gut completely. I was even advised to submit to chemo again while I could not stop vomiting or go to the bathroom. I finally looked into a naturopath to find out I am allergic to fructose, I can handle no fats, and everything that usually works was causing my gut problems. As we work within my restrictions I no longer look like the walking dead. Look for a naturopath to help you heal. You may even surprise yourself and kill the cancer when your body is working correctly. But, know most naturopaths did not accept insurance payments, though some do. The are also medical groups that charge a monthly fee so only the treatments are extra. Look beyond and I pray your answer is right around the corner.
Thank you for helping.
PRUNE WHIP.
Long gone Aunt always made it.
Prunes and bananas and whip cream in a bowl. Prunes were soft but not mushed.
Did she boil the prunes?
Thanks for all the tips. I remember eating prunes my mother made. They were good. Brings back memories.
How long can it be storaged in fridge?
My grandfather would wash oranges before peeling and then dice-up the orange peels and stew them with the prunes. It adds a complementary flavor to the prunes. He served the prunes with the orange peels mixed in. I’ve left them in and I’ve taken them out. I find there’s less resistance to the dish. Especially from younger folks, when the orange peels are removed. Remember: Resist the temptation to go too heavy on the orange peels, as a little goes a long way.
instead of the orange peel, use some orange zest an that woyld give more flavo an easier an less likel to hav a bitter taste from the white pith
Hi Jenny, do you know where to find plain, dried pitted prunes? I’ve only seen the big brand names in the grocery stores.
Also, not to sound dumb, but do I have to use dried prunes, or can prune recipes be made using the fresh plum?
Check the bulk food section of your grocery store. Sometimes they have packaged generic foods like nuts & raisins. Theu may also have prunes too.
For the prunes I by bulk pack at Sams Club. Great quality and cost effective. I’m going to try a drop of wild orange essential oil to see what it does for the taste in lieu of zest.
Even the big name brands are just plain dried prunes… you should also be able to find stores brand at a lower cost.
Fresh would not work the same as dried.
I just bought a bag of dried pitted orunes in CVS. They were buy 1 get 1 half off for thr 8 oz. bag.
I got a 7 oz bag at Dollar General for $2 and a 12 oz bag at Save A Lot grocery for $2.69. The 12 oz bag prunes were plumper.
Walmart sells them
I always called it their generic brand it’s the cheapest one
It’s 18 ounces, called (Southern Grove) brand
Don’t use fresh plums. The dried prunes can be found in Walgreens. They’re 3 for $8 or on sale 2 for $4
thank you for the good recipe…
MY AUNT USE TO MAKE THIS BUT IT WAS A THICK SAUCE AND SIMI SWEET SHE PUT IT OVER HOT BISCUITS I TRY TO MAKE IT MYSELF BUT IT NEVER CAME OUT LIKE HERS. DO YOU HAVE A RECIPE AS I DESCRIBED
Pinch of lemon, table spoon of brown sugar or maple syrup. I bet that’s the secret of your aunts yummy prunes
To make the syrup thicker, start by using just enough water to cover prunes. After it begins to simmer, keep adding just enough water to cover the prunes. Simmer your prunes low and slow, paying close attention to the water level, and remember to keep adding enough water to cover. Stew for apx. 2 hours, then let the pot rest until cool, apx.2-3 hours.Then refrigerate your stewed prunes in a glass jar. The water will have developed into a think, delicious syrup.
That sounds like an old German recipe we had at Thanksgiving (many, many years ago). I believe it required quartering the prunes and simmering them for about 30 – 45 minutes. I don’t recall measurements, but I think you’d want a bit more water than needed for stewed prunes. The prunes and juice were left overnight in the refrigerator, then reheated before the feast. Sometimed, raisins were added. The result could be thickened if needed with a bit of arrowroot or corn startch if needed. I think some cloves or cinnamon may have been added. It went well with ham and biscuits. Hope this helps.
Yes Capt. Dave! My mother made them and I distinctly remember flavors of cinnamon and cloves. Very delicious. Even after they were refrigerated they were good the next day straight from the fridge.
I like to use apple juice instead of water- makes them almost a treat!
I like to put a cinnamon stick in the water while they stew! Extra flavor!!
I have heard that although deliciously tasty the addition of cinnamon to the prunes counteracts the digestive benefits of the prunes. Is this true?
I havent heard that but cinnamon is what they call a fat blocker. So, i could see how that could be a possibility. Anything that would naturally block your body from absorbing fat, certainly seems counter productive to what prunes are trying to do! 😉
Actually, “blocking” fat absorption and rushing fat (and everything else) on through the digestive system are kind of the same thing. But, that’s all I know about the answer to the question.
Opinion: too many worries over the interactions of foods for me. If you like them with cinnamon, eat them that way.
Nice recipe!
good idea