Mix with other purees such as apple puree, pear puree or blueberry puree.In a large bowl beat the eggs, then add the sugar, whisk until the sugar is dissolved, the add the flour. Layer the prunes across the bottom in a single layer. Serve or store in the refrigerator/freezer. If you're in need of a quick dessert, the clafouti is perfect.Blend the prune puree until smooth and add more water if needed (or to achieve desired consistency.) If required, use a soft spatula to scrape the sides of the blender.Transfer the prunes to a blender ( I use a slotted spoon to do this) along with a little of the water used for soaking (I used ¼ cup).Allow to soak for around 10 -20 mins or until they are very soft. Add the prunes to a bowl and cover with warm water.
Try adding a pinch of one of these to add flavour variation. pitted prunes 4 cups mixed dried fruit - raisins, candied 1 figs ( brevas. Prunes pair well with a range of spices including allspice, cinnamon, clove, ginger, lemon/orange zest, thyme and vanilla. difference between Colombian black cake and Caribbean black cake is the. California is responsible for the majority of the world's prunes. It was once customary in parts of Europe to call plums 'fresh prunes' while Americans use 'prune' for the dried version. VariationsĪdding spices and herbs to baby food has many benefits. They come from specific plum varieties that are intended to be dried rather than consumed as fresh fruit. Use soft and shiny prunes and ensure that any pits or pit fragments are removed before making the puree. To make prune puree all you need is prunes and hot water.
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.