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Stewed prunes are so delicious. Cooking softens them, and they end up swimming in the most delicious syrup.
They keep well in the fridge for several days, so you can make a big batch and enjoy a few of them daily.
Fruits are wonderful in their raw state, but I really enjoy cooked fruit. Some of my favorite desserts are blueberry compote, strawberry compote, and fried bananas.
Stewed prunes might be forever tied in our minds to constipation relief, but they are actually delicious. Sweet and flavorful, they make a wonderful dessert or snack.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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Ingredients
You'll only need four simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Prunes: Obviously, you should use pitted ones in this recipe. I like to use fairly large ones, but any size should work.
Water: Some people use orange juice, straight or diluted. But I like to simply use water.
To flavor the dish: Vanilla extract and ground cinnamon. These really add a lot to the dish, so I wouldn't skip either of them.
Instructions
Making stewed prunes is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to place the ingredients - dried plums, water, vanilla extract, and ground cinnamon - in a small saucepan. Gently stir.
- Bring the mixture to a boil.
- Lower the heat to medium-low and gently stir again. Cover the saucepan, and simmer the mixture for about 15 minutes.
- The last step is refrigerating the dish. This allows it to thicken. But you can certainly serve it warm, especially if you'd like to pour it over Greek yogurt.
Expert tip
Stewed prunes are wonderful when served warm, but you can also eat them cold, after being refrigerated overnight (or longer).
The advantage of refrigerating them is that it considerably thickens the cooking liquids and makes them more syrupy.
Frequently asked questions
Are prunes the same as "dried plums?"
They are. 20 years ago there was a marketing effort to rebrand "prunes" and call them "dried plums." I don't know if it succeeded or not. The package I have says "Amazing Prunes," so maybe they gave up.
The thing is, prunes are truly tasty! They are sweet but not cloyingly so (unlike dates for example which are VERY sweet). They have a deep, complex flavor, and they have very mild sour notes to balance out the sweetness, which I find really nice.
When cooked they are especially delicious. Cooking softens them, and they end up swimming in the most delicious syrup.Just as important, making them is so easy. See the recipe card below. This is a truly easy, simple recipe.
Should I add sugar?
Some recipes add sugar or honey to the dish. I find it completely unnecessary. Dried fruits are naturally very sweet, and cooking them brings out this sweetness and enhances it.
I do add vanilla and cinnamon, and those are indeed lovely additions. But I don't add any sweetener.
Should I serve this dish warm or cold?
Both are good. I typically serve it cold because I like to let it thicken in the fridge. But it's also good warm, especially when spooned over Greek yogurt.
Variations
One way you can vary this recipe is to cook the prunes in orange juice, as mentioned above.
You can also cook them in water, and add orange zest or lemon zest to the water. This adds a nice layer of flavor.
Serving suggestions
You can simply eat these prunes on their own as a sweet homemade dessert, and that's how I usually serve them. You can also spoon them on top of plain Greek yogurt for a filling breakfast or snack.
Storing leftovers
The leftovers keep well in the fridge, in an airtight container, for 4-5 days. If you'd like to reheat the leftovers, do so very gently, covered, in the microwave on 50% power.
- Blueberry Compote
- Strawberry Compote
- Fried Bananas
- Chocolate-Covered Strawberries
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Recipe Card
4.98 from 286 votes
Print Recipe
Stewed Prunes Recipe
Stewed prunes are so delicious. Cooking softens them, and they end up swimming in the most delicious syrup.
Prep Time10 minutes mins
Cook Time15 minutes mins
Rest time1 hour hr 15 minutes mins
Total Time1 hour hr 40 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 100kcal
Author: Vered DeLeeuw
Ingredients
- 20 pitted prunes (160 grams)
- 1 ½ cups water
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
Place the prunes in a small saucepan.
Add the water, vanilla, and cinnamon. Gently stir.
Bring to a boil (this will likely take about 5 minutes). Gently stir again, then lower the heat to medium-low, cover, and simmer for 15 minutes, until the prunes are soft and swimming in syrup.
Transfer the stewed prunes to a heat-proof glass storage container. Cool to room temperature, about 15 minutes, then cover and refrigerate for at least 1 hour. This allows the syrup to thicken and flavors to develop. Serve alone as dessert, or spoon on top of plain Greek yogurt.
Video
Notes
Stewed prunes are wonderful when served warm, but you can also eat them cold, after being refrigerated overnight (or longer). The advantage of refrigerating them is that it considerably thickens the cooking liquids and makes them more syrupy.
This is not a low-carb recipe.
Nutrition per Serving
Serving: 5prunes | Calories: 100kcal | Carbohydrates: 27g | Protein: 1g | Sodium: 5mg | Fiber: 3g | Sugar: 12g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kendall Kelly
I just made the stewed prunes and they are delicious. Thank you for sharing.Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Kendall! Thank you for taking the time to leave a comment.
Reply
Tara Luther
I use this recipe for stewed prunes every time I make them. SO GOOD!Reply
Vered DeLeeuw
I'm so glad you like this recipe, Tara! Thanks for the comment.
Reply
Mary Sutherland
I want to stew dried papaya. Are vanilla and ground cinnamon still recommended? Something else? Thank you.
Mary SutherlandReply
Vered DeLeeuw
Hi Mary, I would stick with just vanilla if using papaya.
Reply
Debby
This is a daily staple for me, with plain cashew milk yogurt. Thanks for an easy recipe I can make every week.Reply
Vered DeLeeuw
You're very welcome, Debby!
Reply
Barb
My system hasn’t been what it used to be since a surgery. I was looking for this recipe and this is perfect with one tiny change. I made it with 21 prunes, so I could have three each day for a week. I am going to have this with plain yogurt, chia seeds, and walnuts. Thank You!Reply
Vered DeLeeuw
You're very welcome, Barb! I wish you a speedy recovery and hope you return to normal soon.
Reply
Sara
Great recipe to go when needed. Thanks!Reply
Vered DeLeeuw
You're most welcome, Sara!
Reply