Stewed Dried Plums
1 cup pitted dried plums
1 cup water
Combine and bring to boil. Then cover and simmer for 10 minutes. No sugar is needed. For variety, we suggest simmering with a slice or two of lemon or a cinnamon stick or a few cloves.
Stewed Prune Variations:
3 cups California pitted prunes
2 teaspoons ground cinnamon or 2 three-inch sticks
2 teaspoons whole cloves
2 teaspoons whole allspice
4 cups water
1 ½ cups vinegar
3 cups brown sugar
Wash prunes. Put spices in a bag or white cloth and tie securely. Combine water, vinegar, sugar, add spice bag and bring to a boil. Add prunes and continue boiling for one hour. Seal while hot, or simply store in a jar in the refrigerator. Serve hot or cold with meats. Makes about 2 pints.
Wash one pound California pitted prunes. Place in colander or steamer over hot water and cover prunes with a towel. Cover kettle or steamer tightly and steam for 30 minutes, keeping water boiling briskly.
Steamed prunes make delicious confections when rolled in powdered sugar, and stuffed with walnuts, candied lemon or orange peels, chopped fruit, raisins and chocolate or marshmallows.
Prunes, Oranges and Coconut
Simmer 1 pound of prunes in 1 quart of water with canned mandarin orange segments for 20-25 minutes. Served warm with topping of flaked coconut or let stand overnight, the prunes will grow plumper, the juice richer and serve with cream.
Stewed Orange and Prunes
1 pound plumped pitted prunes
1 – 6 oz. can frozen orange juice concentrate
1 ½ cups water
Place prunes in sauce pan. Wash orange and slice crosswise into thin slices. Cut each slice into quarters. Stick each orange piece with a whole clove and add to prunes. Add orange concentrate and water. Bring to boil. Cover and simmer for 10 minutes. Serve warm or chilled. Add brown sugar to sweeten, if desired.
Prunes in Port Wine
Cover prunes with equal parts of water and port wine. Simmer about 10 minutes. Cover and chill overnight. Serve with a little of the juice.