Home › The Waldorf Kitchen › Stewed Prunes

Stewed Prunes

Wash thoroughly a pound of prunes in luke warm water, and then put them into a saucepan with a pint of cold water in which half a pound of sugar has been dissolved, and add the juice and the thin rind of a lemon. Set the saucepan at the side of the fire and simmer gently for an hour, by which time the fruit should be tender enough to mash readily. Remove the prunes and drain them; then put the saucepan with the syrup in it over the fire, and boil it to the degree at which it is on the point of resolving itself into sugar. Put the prunes in a shallow dish, pour the syrup over them, shaking them until they are well covered, but using proper care not to break them. Let them stay in the syrup for twelve hours, and then pile them into a glass dish, and serve.