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Too much prune butter

corileigh Mar 18, 2009 11:28 AM

I made hamantaschen for the first time for my boyfriend and his family. The recipe was large, and I have way too much prune filling, which was made by cooking the prunes with lemon juice, water and sugar, then blended to a puree. Any suggestions on what else this prune butter could be used for?? Savory dishes would be quite welcome!

  1. jen kalb Mar 18, 2009 11:45 AM

    its great with yogurt (per one of the oldest dannon flavors)

    1 Reply
    1. re: jen kalb
      greygarious Mar 18, 2009 12:22 PM

      Prune yogurt is an oldie-but-goodie. I bookmarked but have yet to make the Red Beans with Sour Plum Sauce halfway-down this link: http://www.westonaprice.org/foodfeatu...
      I would use the prune butter with a little more lemon or vinegar instead of the tamarind paste and some of the prunes.
      There are lots of low-fat baking recipes substituting prune sauce or applesauce for oil/butter. They aren't going to fool anybody and the color can be a problem, but using the prune butter for a third to half of the butter or oil in brownies, gingerbread, or other baked goods with dark color and bold flavor makes a somewhat healthier treat that is still appealing.
      And you can certainly freeze the prune butter for many months.

    2. c
      cimui Mar 18, 2009 01:36 PM

      1. How about mixing the prune puree into tzimmes? Or just serve it without further treatment alongside roast chicken, lamb, goose or duck? You could conceivably use the prune butter as part of a fruit-based basting sauce, too.

      2. For sweet and savory, perhaps spread crackers or baguette with prune butter and top with cheese as an hors d'oevre (similar to what one might do with quince paste).

      3. If you want to entertain sweet recipes, my mother (a health nut) used to do what greygarious suggested: sub prune butter for oil in baking. I remember her making fruit and nut cookies that were actually pretty good.

      Or for something less healthy, try a traditional French prune tart, some of which used pureed prunes rather than the sliced fruit, if you do not think that is too similar to hamentaschen.

      4. As grey also mentioned, if you want to save this prune butter for later, it actually keeps in the freezer for a while without losing texture or taste. I bet it might actually make for good popsicles, too. =)

      2 Replies
      1. re: cimui
        Caitlin McGrath Mar 18, 2009 07:18 PM

        Even if you don't care about reducing fat in baking and don't use it as a sub, it definitely makes baked goods moist, so adding some to quick breads or muffins in complementary flavors will help them stay moist. You could also use it to fill muffins (put some batter in pan, add a dab of prune butter, then more batter).

        1. re: Caitlin McGrath
          cimui Mar 19, 2009 05:40 AM

          Love the muffin filling idea, Caitlin!

      2. alwayscooking Mar 18, 2009 04:54 PM

        As a glaze for a pork roast or to create a pan sauce for pork chops.

        3 Replies
        1. re: alwayscooking
          alkapal Mar 19, 2009 05:32 AM

          yes, i was thinking the same thing: pork. but i wasn't sure if the o.p. eats pork.

          the "devils on horseback" ingredients i link in this post would give some nice ideas, like combining the prune butter with armagnac and butter to make a decadent sauce for pork tenderloin. http://chowhound.chow.com/topics/604944 maybe thyme as the herbal component?

          1. re: alkapal
            corileigh Mar 19, 2009 09:30 AM

            I'm a big pork fan, and the family will eat it. Will give it a try!

            1. re: corileigh
              alkapal Mar 19, 2009 04:13 PM

              neat! i'll be tasting vicariously through your report! ;-).

        2. r
          rockycat Mar 19, 2009 06:20 AM

          Not savory, but you could add the prune butter to the filling on this danish recipe

          or replace the raspberry in this braid recipe

          1. n
            normalheightsfoodie Mar 19, 2009 02:33 PM

            If you are not kosher, you could stuff a pork roast with it. Bittman had a recipe for a fig stuffed pork roast in the NYT yesterday, 3/18.

            1. Father Kitchen Mar 20, 2009 05:30 PM

              I've had pirogi with prune butter in them. So you could aslo stuff ravioli or any other similar pastry or dumpling.

              2 Replies
              1. re: Father Kitchen
                corileigh Mar 23, 2009 02:41 PM

                That's perfect! We have lots of dumpling wrappers in the freezer. Maybe I'll make a mix of pork dumplings and prune dumplings!

                1. re: corileigh
                  Father Kitchen Mar 23, 2009 03:50 PM

                  That sounds like a winner. Best of luck. And buon appetito!

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