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
- Preheat oven to 350 F.
- Place plum halves, cut-side up, in a large baking dish. Sprinkle with sugar, cinnamon, salt and lemon zest.
- 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