![]() ![]() ![]() ![]() The cake is oh so moist, not super sweet, but wonderful. (I’ve done something similar before, years ago when I made Nigella’s Clementine Cake in which you boil 5 whole clementines (peel and all) for two hours until meltingly soft, add half a dozen eggs, sugar, ground almonds with a dash of baking powder before you throw it into the oven. Don’t be off-put by including the entire orange, peel and all. I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. I halved the original recipe since I didn’t have a pound of prunes. A dash of cinnamon permeates the succulent compote and melds seamlessly. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. I was drawn to this recipe for stewed prunes because there is no added sugar and the sweetness comes entirely from the prunes and orange. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal. If you’ve been reading my blog for a while, you know I love to explore new breakfasts, although I rarely share them these days. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust. It wasn’t until I picked them up on a whim that I remembered how nice they taste. ![]() So many less connotations, while using different words.ĭried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. I know it isn’t just me, because the folks in California have been rebranded prunes as “ dried plums“. While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. Which food makes you giggle? An automatic response because you just don’t want to eat it. ![]()
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