The word “prune” comes from prunum, the Latin word for plum. A prune plum refers to any smaller-sized plum with a rich purple or bluish-black skin. Ripe plums can be stored in the refrigerator for up to 4 days.

Prep time: 5 minutes I Cook time: 30 minutes I Serves 8 (2 halves each)

  • 8 ripe purple prune plums, halved and pitted
  • 2 tbsp packed brown sugar
  • 1-1/2 tsp ground cinnamon
  • Pinch of salt
  • 2 tsp finely grated lemon zest
  1. Preheat oven to 350 F.
  2. Place plum halves, cut-side up, in a large baking dish. Sprinkle with sugar, cinnamon, salt and lemon zest.
  3. Bake in centre of preheated oven until soft, about 30 minutes.

Nutritional analysis per serving: Calories 45; Protein 0.5g; Carbohydrate 11g; Fat, total 0g; Cholesterol 0g; Fibre 1.5g; Sodium 5mg.

– from the book, “Mindfull, Over 100 Delicious Recipes for Better Brain Health”, by Carol Greenwood, PhD, Daphna Rabinovitch, and Joanna Gryfe.

Recipe by Chef Chuck Hughes

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s