Simple Stewed Prunes Recipes
STEWED PRUNES
I have eaten prunes this way as long as I can remember in my family. My grandmother made stewed prunes this way, my mother did, and I do too. Simple and delicious and taste so nice. Enjoy on their own, or on your breakfast cereal, or with ice cream, or mixed with other fruit.
Provided by MrsScribbles
Categories Low Protein
Time 20m
Yield 4-6 cups, 12 serving(s)
Number Of Ingredients 3
Steps:
- Combine all the ingredients into a medium saucepan. Cover. Bring to the boil, give a stir or 2 and then turn the heat down and simmer covered for 15 minutes. At the end of the 15 minute cooking time turn the heat off and leave on the stove for 10 minutes. Pour into a dish large enough to contain the contents of the saucepan. Cool. When cool, cover (so nothing in the fridge falls into or spills into the dish), and put in the fridge. Eat!
Nutrition Facts : Calories 116.1, Fat 0.2, Sodium 2, Carbohydrate 30.8, Fiber 3, Sugar 20.1, Protein 0.9
SIMPLE STEWED PRUNES
This recipe is so simple I hate to post it however there isn't one on Recipezaar even close so here goes. I have posted 1 cup of water however if your prunes are large you want to have the water at least 1/4" above the prunes. I don't use sugar but it may be added.
Provided by Bergy
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Place the prunes in a dish, pour the water over them, add lemon juice.
- Place in fridge overnight.
- Enjoy.
Nutrition Facts : Calories 122.8, Fat 0.2, Sodium 3.5, Carbohydrate 32.8, Fiber 3.6, Sugar 19.4, Protein 1.1
BEEF STEW WITH PRUNES
Braised dishes like this beef stew may feature green, orange, yellow or red vegetables but their most appetizing color is brown, the shade of brown whose glossy darkness shouts intensity and richness. The key to achieving that glorious color and flavor is sufficient browning of the meat. Don't rush. The good thing is, this savory-sweet stew can almost be ignored while it is cooking and can be made in advance, the night - or even two - before you serve it. Couscous makes a great accompaniment, as does saffron rice, because those bring out the color of the stew. Plain crusty bread is another great option. This is simple cold weather food at its most appealing.
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a deep skillet or casserole that can be covered over medium-high heat, and add oil. Brown meat well on all sides, seasoning with salt and pepper, for 10 minutes; remove with a slotted spoon.
- In same pot over medium-high heat, sauté onion and tomatoes with a large pinch of salt and some pepper. When they soften, about 5 minutes, stir in paprika, cinnamon, and bay leaf. Return meat to pan, and add stock and wine; bring to a boil, then lower heat, cover, and simmer for 30 minutes. If mixture starts to dry, add a little water or stock.
- Remove cinnamon and bay leaf, and stir in sugar and prunes. Simmer until prunes and meat are soft, another 30 to 45 minutes. (Dish can be made in advance to this point; let sit for a few hours, or cover and refrigerate for up to a day before reheating and proceeding.) When meat is very tender, uncover pot and add vinegar; if necessary, raise heat so sauce thickens and becomes glossy. Season to taste with salt and pepper, and serve hot, garnished with parsley.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 16 grams, Carbohydrate 45 grams, Fat 22 grams, Fiber 5 grams, Protein 53 grams, SaturatedFat 6 grams, Sodium 1134 milligrams, Sugar 27 grams, TransFat 1 gram
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