Stewed Prunes

Summary: This recipe, another Molly Wizenberg winner, results in the most delicious, gooey, not mushy spiced prunes. These are even better the next day, or the next.

Yield: 1 pound


  • 1 pound pitted prunes
  • 1 orange
  • 1 cinnamon stick


Wash and finely slice the orange, rind and all (but throw out any seeds). Put orange slices and any juice you can recover from your cutting board, the prunes and cinnamon stick in a saucepan and fill with water just until prunes are covered.

Please do not make the mistake of not putting enough water under the assumption that your sauce will be soupy rather than syrupy. Too little water=dry prunes aching for more of the delectable sauce that results.

Simmer gently for 35-40 minutes. These are even better the next day, or the next.