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Mar 18, 2009 11:28 AM

Too much prune butter

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!

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

    1 Reply
    1. re: jen kalb

      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:
      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. 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

        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

          Love the muffin filling idea, Caitlin!

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

        3 Replies
        1. re: alwayscooking

          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. maybe thyme as the herbal component?

          1. re: alkapal

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

            1. re: corileigh

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

        2. 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. 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.