I buy mine from Trader Joe’s as their bag is the exact amount of prunes needed to make this recipe. And they’re all so simple and easy to find as well as inexpensive, making this a dessert that is especially approachable to make. One of the many great things about this recipe is just how few ingredients you need to make it. As only someone who is really just an old lady at heart would do.
So I immediately did something that only old ladies do.I went and bought prunes. and I were even fighting over the last bite). Much to my surprise, it was delicious (the Mr. Stewed prunes! And because it was topped with marscapone (and only because), I couldn't say no (heck, if someone topped paper shreds with marscapone, I probably wouldn't say no.I love the stuff!). We were out to dinner at a favorite restaurant (this was years ago now, in one of our old neighborhoods in New York) and you’ll never believe what a server recommend as their most popular dessert. But then, just like that, the prunes stewed their way back into my life. Suffice it to say I was all too happy to leave stewed prunes in the past of my childhood. You see, growing up, my Mom would make a variation of stewed prunes and would then “force” us to eat it on things like yogurt and oatmeal. But don't hate it til you've ate it (or at least until you've read through the entire post haha) because I’m telling you these stewed prunes are melt-in-your-mouth buttery, carmel-y, warm, spiced, cozy, decadent goodness and once you try them, I swear, you won’t be able to get enough of them. 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).Prunes? Is this lady nuts? I mean, who eats prunes?! (Besides 80 year-old ladies, of course.) Which is what I’m sure you were thinking based off the title alone. 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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