Stewed prunes served with cream is a traditional Norwegian dessert beloved by small and big vikings alike. In the US, prunes have a tarnished reputation for being boring, tasteless and used only for digestive troubles. In Norway, I’ve come to enjoy this lovely dessert, which highlights how flavorful prunes are and how the best deserts are often the simplest. Normally this dessert is thickened with potato flour, but I’ve left it out as I found good results without it.
Stewed Plums with Cream
Author: Whitney Love
- 12 plums
- 50g (1/4 cup) sugar
- 100 ml (ca. 7 tablespoons) honey
- 2 teaspoons lemon juice
- 125 ml (1/2 cup) water
- heavy whipping cream
- Place all ingredients except the cream in a medium sized pot.
- Simmer on medium low until the prunes have swelled and about doubled in size. Some of the prunes might break open, but this is normal.
- Once the prunes have doubled in size, turn the hob off, and put a lid on the pot. Allow the prunes to rest until they have cooled but are still slightly warm (about 20 minutes).
- Serve topped with cream.
Debbie Petras says
My grandmother used to make this when I was a child. Such good memories of sweetness. I just had to pin it. Thank you for sharing.
Whitney Love says
Your are welcome Debbie! Hope you enjoy the recipe 🙂