I know what you're thinking. Prunes? Is this lady nuts? I mean, who eats prunes?! (Besides 80 year-old ladies, of course.) And that's just what you were thinking based off the title, I'm sure. But don't hate it til you've ate it (or at least until you've read through the entire story). You see, growing up, my Mom would make a variation of these stewed prunes and would then force us to eat it on things like yogurt and oatmeal. I was all too happy to leave stewed prunes in the past. And then just like that, the prunes stewed their way back into my life...when we were out to dinner recently what should the server recommend as their most popular dessert, but stewed prunes? Because it was topped with marscapone (and only because), I couldn't say no (heck, if someone topped paper shreds with marscapone, I probably wouldn't say no....I love the stuff!). Much to my surprise, it was delicious (the Mr. and I were even fighting over the last bite). So I immediately did something that only old ladies do....I went and bought prunes. And then I stewed them. And I ate them on everything. Where were these 80 year-old taste buds when I was 12?
ITALIAN STEWED PRUNES
About 3 cups of Prunes
1/2 a lemon, sliced
1 orange, sliced
1 cinnamon stick
A splash of red wine (about 1/3 cup)
Mascarpone for serving
In a medium saucepan combine the prunes, citrus fruit, cinnamon stick, and wine. Add enough water to cover everything.
Place the pan on medium-low heat and allow to simmer, stirring every once in awhile. Cook until the prunes are soft, at least 30 minutes. You can also continue cooking this for up to 2 hours (make sure to continue adding water), allowing the prunes to become even softer.
Serve warm, topped with mascarpone. Refrigerate the leftovers in an airtight container for up to a month.
Because I prefer this to be as healthy as possible, I don't add any sugar. However, feel free to add some to suit your tastebuds.
This can easily be reheated in the microwave and it tastes great in yogurt, oatmeal, cereal, on ice-cream, with whipped cream, in pudding, on toast/pancakes/waffles and even on pavlova.