4 cups of prunes, with pits
1 small lemon, halved
3 tablespoons maple syrup (see Ann’s Tips)
4 cups water, or to cover
Prunes are dried Italian plums. Some stores sell the extra large variety, which come from the large round black plums. They have a very different flavor from the usual smaller ones, and are not good for this simple dish. My favorites are the delicious prunes that come from Agen in South West France. Look for them in your specialty market. They are soft, shiny, sticky, and quick cooking, however they are more expensive than regular California prunes.
When buying prunes for stewing, always choose whole prunes instead of pitted. They will hold together better during cooking. If the prunes are tough, and look and feel more like giant raisins, soak them in hot water for an hour to plump them before cooking.
You can substitute brown sugar to taste for the maple syrup.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.