Gluten-free baking at its finest, although obviously not vegan.) The cake is oh so moist, not super sweet, but wonderful. (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.
Don’t be off-put by including the entire orange, peel and all.
I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. I halved the original recipe since I didn’t have a pound of prunes. A dash of cinnamon permeates the succulent compote and melds seamlessly. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. 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. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal. 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. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust. It wasn’t until I picked them up on a whim that I remembered how nice they taste. So many less connotations, while using different words.ĭried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. I know it isn’t just me, because the folks in California have been rebranded prunes as “ dried plums“. While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. In any case, when I updated the recipe, rather than trying to estimate the volume of the prunes, I assumed that the recipe calls for adding 1/4 cup sugar and 1 tablespoon lemon (if desired).Which food makes you giggle? An automatic response because you just don’t want to eat it. Maybe the author was referring to the volume of prunes after they are soaked. I’m not clear why the directions refer to 1/4 cup of sugar and 1 tablespoon of lemon for each two cups of prunes. One-half pound of prunes is about 1 cup of prunes. Here’s the original recipe: Source: The New Cookery (1921) by Lenna Frances Cooper Back then (and even when I was young) prunes were very dry and needed extensive soaking and cooking to make tender stewed prunes whereas today many supermarket prunes are very moist when taken out of the package and need to be stewed for only a few minutes. I’m a little surprised when an author puts such a simple recipe in a cookbook – though I also find it fascinating how basic foods have changed over the past hundred years. Hundred-year-old cookbooks sometimes contain very basic recipes, such as a recipe for stewed prunes.
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