Cleanse thoroughly, soak in water ten or twelve hours, adding a little
granulated sugar when putting to soak, for although the fruit is sweet
enough, yet experience has shown that the added sugar changes by
chemical process into fruit sugar and brings out better the flavor of
the fruit. After soaking, the fruit will assume its full size, and is
ready to be simmered on the back of the stove. Do not boil prunes, that
is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do
not stir, and never let boil. When tender they are ready for table.
Serve cold, and a little cream will make them more delicious. A little
claret or sauterne poured over the prunes just as cooking is finished
adds a flavor relished by many. Added just before simmering, a little
sliced lemon or orange gives a rich color and flavor to the syrup.