Classic Dried Plum Recipes
DRIED PLUM PUREE
Dried plum puree is an all-purpose fat substitute to be used in baking and many confections. Dried plum puree can also be used to enhance the moisture of ground beef and can serve as a base for many favorite sauces.
Ingredients
2/3 cup (4 ounces) pitted dried plums
3 tablespoons water
Preparation
In food processor container, combine the pitted dried plums and water; process on and off until finely chopped.
Makes 1/2 cup
DRIED PLUM WHIP (PRUNE WHIP)
Ingredients
1 envelope unflavored gelatin
¼ cup cold water
¼ cup prune juice
1 cup pitted dried plums
1 cup prune juice
Wedge of lemon
1/2 teaspoon salt
4 egg whites
2/3 cup sugar
1 teaspoon vanilla
Garnish of dried plums and walnuts
Whipped cream, if desired
Preparation
Put gelatin and cold water into the container of blender. Cover and blend until gelatin is softened. Heat prune juice; add and blend until gelatin is dissolved. Add 1/2 cup dried plums and 1/2 cup prune juice; blend until pureed. Empty blender container and repeat this process with remaining juice, dried plums, wedge of lemon and salt until 1 cup of puree is produced.
Beat egg whites until frothy, then gradually add sugar and vanilla. Continue to beat until stiff. Fold in pureed mixture.
Place mixture in a 2-quart mold or serving bowl; chill. Garnish with dried plums, walnuts, and whipped cream.
Makes 6 servings.
COOKED (STEWED) DRIED PLUMS
Ingredients
1 cup pitted dried plums
1 cup water
Preparation
Combine and bring to boil. Then cover and simmer for 10 minutes. No sugar is needed. For variety, we suggest simmering with a slice or two of lemon or a cinnamon stick or a few cloves.
Stewed Prune Variations:
Spiced Prunes
3 cups California pitted prunes
2 teaspoons ground cinnamon or 2 three-inch sticks
2 teaspoons whole cloves
2 teaspoons whole allspice
4 cups water
1 ½ cups vinegar
3 cups brown sugar
Wash prunes. Put spices in a bag or white cloth and tie securely. Combine water, vinegar, sugar, add spice bag and bring to a boil. Add prunes and continue boiling for one hour. Seal while hot, or simply store in a jar in the refrigerator. Serve hot or cold with meats. Makes about 2 pints.
Steamed Prunes
Wash one pound California pitted prunes. Place in colander or steamer over hot water and cover prunes with a towel. Cover kettle or steamer tightly and steam for 30 minutes, keeping water boiling briskly.
Steamed prunes make delicious confections when rolled in powdered sugar, and stuffed with walnuts, candied lemon or orange peels, chopped fruit, raisins and chocolate or marshmallows.
Prunes, Oranges and Coconut
Simmer 1 pound of prunes in 1 quart of water with canned mandarin orange segments for 20-25 minutes. Served warm with topping of flaked coconut or let stand overnight, the prunes will grow plumper, the juice richer and serve with cream.
Stewed Orange and Prunes
1 pound plumped pitted prunes
1 orange
whole cloves
1 – 6 oz. can frozen orange juice concentrate
1 ½ cups water
Brown sugar
Place prunes in sauce pan. Wash orange and slice crosswise into thin slices. Cut each slice into quarters. Stick each orange piece with a whole clove and add to prunes. Add orange concentrate and water. Bring to boil. Cover and simmer for 10 minutes. Serve warm or chilled. Add brown sugar to sweeten, if desired.
Prunes in Port Wine
Cover prunes with equal parts of water and port wine. Simmer about 10 minutes. Cover and chill overnight. Serve with a little of the juice.
HOT & SPICY PRUNE CIDER
Ingredients
2 cups prune juice
2 cups apple juice
2 cinnamon sticks
12 whole cloves
Preparation
In medium saucepan combine prune juice, apple juice, cinnamon sticks and cloves; bring to a boil. Reduce heat; simmer 15 minutes. Remove and discard cinnamon and cloves
Serves 4.
POULTRY & PORK STUFFING
Adding dried plums to poultry and pork stuffing improves moisture while bringing a “bright flavor? and healthy attributes to holiday meals. Stuffing can be made from scratch using left-over bread or purchased as a convenient prepared mix.
The addition of dried plums is simple. For each pound of stuffing add about one-cup of chopped pitted dried plums. The results are amazing.