Last week I dusted off our jar of dried prunes and handed it to our four-year-old. (Is dried prunes redundant seeing as how prunes are just dried plums?) It’s not that the jar was all that old, it’s simply that we live in what seems a bit like a dust bowl. If you grab a glass in our house please allow me to give it a quick wipe before filling it with water, okay?
I know prunes sound more like something your Grandmother eats to stay regular than a food you would throw on the menu for fun, but for some reason these stewed prunes hit the spot for everyone in our home.
They are sweet, yes, but they are nuanced with an earthy sweet that you can’t get from a sweetener like sugar or honey. The hint of orange and dab of spice might be just right if things are cooling off where you are.
Served over yogurt or your morning porridge, these stewed prunes are a great way to add some fiber and flavor to your meal. The stewing process helps to soften the fibers found in prunes making them that much easier on your tummy.
Oh, and the end product will look like a pot ‘o dark purple, hence the lack of a photo of the finished product.
Course: Snacks and Sandwiches
- 20 dried prunes
- juice of one large orange
- generous pinch of ground cloves
- Place prunes in a small saucepan and barely cover with water. Bring to a simmer over medium heat and then turn heat to lowest setting possible. Add orange juice, cover, and simmer for 15-20 minutes or until the liquid has been absorbed by the prunes and they are plump and soft.
- Use the back of a spoon to break them up and make sure they are soft. Stir in the cloves and serve with yogurt or oatmeal or ice cream if you’re wild and crazy.