I know, I know…prunes again. But I think I already provided you with full disclosure. I love prunes. And meanwhile, I’ve had this Bergamot sitting in the fridge, calling my name, begging me to do something interesting with it. And then I happened upon Molly Wizenberg’s recipe for stewed prunes in her book, A Homemade Life. Have you read it? I love it. It’s sweet and romantic in a lovely-life sort of way.
Well, Molly uses an orange and cinnamon stick as flavoring, but I thought that this would be a perfect place to use that Bergamot. And it uses the whole thing, which is a plus, since Bergamots are hard to come by and expensive!! I wasn’t willing to use just the juice, or just the zest. I wanted to get my money’s worth!
Have you ever tasted a Bergamot? Really, I’m not sure how to describe the flavor. The flesh is sweet and kind-of earthy-musty- floral- all- at-once. In fact, it’s part of the flavor profile in Earl Grey Tea, and is used as a “scent” in some cleaning products. But to have a fresh one, cut in front of you is wonderful. If ever you come across a Bergamot- shell out the bucks and buy it!
Prunes stewed with Bergamot and Cardamon adapted from A Homemade Life by Molly Wizenberg
- 12 ounces pitted prunes
- 1 small bergamot
- 4 cardamon pods
Slice the bergamot into 1/4-inch slices- skin and all. Remove the seeds. Place the slices in a wide, shallow sauce pan along with the pitted prunes and cardomon pods. Add water to barely cover. Place the sauce pot over medium heat and bring the water to a simmer until the water barely “trembles” (Molly’s description- don’t you love it?). Cook very gently for 30 minutes. Allow to cool and store, refrigerated for at least 24 hours before using.