We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog
R149 Prune and Chocolate Macaroons
Posted Fri, Aug 27, 21 by Sunsweet
- Pre-heat oven to 180
- Mix the icing sugar, almonds and 2 of the egg whites into a paste.
- In a small pan bring to the boil the caster sugar and water.
- Whisk the remaining 2 egg whites on medium to high speed to a stiff peak.
- Once the sugar and water mixture has boiled and become syrupy add this to the egg whites – add food colouring at this stage until you have desired colour.
- Whisk on a high speed for 1-2 minutes.
- Gently fold this into the paste mixture and put into a piping bag.
- Line 2 large trays with greaseproof paper and pipe small circles of the mixture – try to make similar in size.
- Bake in the oven for 10-13 minutes until cooked and remove and cool on a wire rack.
- Melt the chocolate on a bain marie – meanwhile in a food processor whizz up the prunes and lemon juice to form a paste.
- Combine the prune paste with the melted chocolate – allow to cool slightly.
- Once the macaroons and the paste have cooled sandwich together 2 macaroons by piping the chocolate and prune ganache in the middle.
r150 prune and orange marmalade
Posted Fri, Aug 27, 21 by Sunsweet
- Peel the oranges – leaving as much pith on the orange as possible.
- Slice the peel into thin matchsticks in size and place in a large heavy based pot. Flatten the prunes and slice similarly and add to the pot.
- Using enough muslin to line a large bowl with plenty hanging over the edge (this muslin will become a bag to hold all the fruit) squeeze as much of the juice from the fruit as possible then place the fruit in the muslin.
- Once you have done this with all the fruit bring the top of the muslin together to form a bag and tie tightly with string.
- Place the bag and the juice into the pot with the peel and prunes and add 1.9 litres of cold water. Bring to the boil, then simmer for 1 ½ hours to 2 hours. (until the liquid has reduced and the peel is cooked through)
- At this point put a couple of saucers in the freezer.
- Using a sieve, place the muslin bag over it and with a wooden spoon push on the fruit to release as much of the liquid as possible into the pot.
- Measure the contents of the pot, there should be approx. 700-800mls of liquid (including the peel and prunes). For every 500ml of liquid add 450g of sugar (approx. 630 for a 700ml yield)
- Put the contents back in the pot and add the sugar. On the lowest heat allow the sugar to dissolve. This should take 10-15 minutes.
- Once the sugar has dissolved turn up the heat to a rapid boil for 15 minutes. After 15 minutes test the marmalade by putting a large drop onto a saucer from the freezer. Push it with your finger and if it wrinkles you have reached setting point. If not continue to boil and test every 5 minutes.
- Once the marmalade has reached setting point remove from the heat straight away. If you allow it to go beyond the setting point the marmalade will be very thick and hard to spread.
- Allow to cool for a couple of minutes and remove any white scum with a large metal spoon.
- Spoon into sterilised jars*, seal well and the marmalade will keep for up to 12 months.
*to sterilise jars either run through a hot cycle in the dishwasher or rinse and place in an oven at 140 for 10 mins.
r151 prune sticky toffee pudding
Posted Fri, Aug 27, 21 by Sunsweet
- Pre-heat oven to 180.
- Cream together the butter and sugar.
- Beat in the syrup, eggs, mixed spice and vanilla.
- Add the flour and baking powder and combine.
- Finely chop the prunes in a blender and add to the cake mix.
- Add the water and combine along with the hazelnuts.
- Pour into a square cake tin/brownie tin and bake in the oven for 35-45 minutes – or until a skewer comes out clean.
- Serve hot from the oven with the toffee sauce and ice-cream.
For the Sauce
- Put all the ingredients in a saucepan and simmer until thick and glossy. (should take about 10-15 mins)
r182 4-Ingredient Prune Cookies
Posted Fri, Aug 27, 21 by Sunsweet
- Preheat oven to 375 degrees F.
- In a food processor, pulse SUNSWEET prunes and hot water until smooth. Pulse in oats and walnuts until a sticky dough forms.
- Roll dough into 12 balls and place on baking sheet lined with parchment paper.
- Bake for 15 minutes. Immediately after removing from the oven, tap each of them down with a glass to form a cookie shape and let cool.
r183 Creamy Vanilla Prune Popsicle
Posted Fri, Aug 27, 21 by Sunsweet
- In a food processor, puree SUNSWEET prunes and hot water until smooth. Add in yogurt, honey, vanilla and pulse until combined.
- Spoon mixture evenly into 6 popsicle molds and freeze for at least 4 hours.
- Optional: Add a layer of granola in the middle of each popsicle.
r184 Prune and Pistachio Plate
Posted Fri, Aug 27, 21 by Sunsweet
Place all the ingredients on a pretty plate to enjoy as stacked sandwiches or piece by piece.
r185 Prune Parfait
Posted Fri, Aug 27, 21 by Sunsweet
- Put yogurt into a small dish and top with SUNSWEET prunes and coconut.
- Drizzle with honey.
r186 Peanut Butter & Prune Jam Sandwich
Posted Fri, Aug 27, 21 by Sunsweet
- Make prune jam (recipe below).
- Spread peanut butter and jam onto bread halves, put halves together and cut in half again to make 2 mini-sandwich squares.
Prune Chia Jam
- In a food processor, pulse SUNSWEET prunes, water, vanilla and salt until semi-smooth.
- Optional: Stir in chia seeds.
- Store in a sealed container in the fridge for up to 2 weeks. Makes 12 tablespoons.
R214 Rosemary Shragers California Prune & Orange Puffs
Posted Fri, Aug 27, 21 by Sunsweet
- First chop the SUNSWEET Prunes into fine dice and put to one side. In a saucepan add the water, butter, sugar, vanilla and brandy and bring to a simmer. Remove from the heat and add the plain flour and cornflour stirring all the time so it forms a ball of dough, put back on the heat and gently remove any excess water.
- Put into a bowl and cool down for a minute, now add the eggs one by one each time making sure they are well incorporated. Now add the baking powder, orange zest and chopped prunes. Mix well.
- Heat the oil to 150c and take teaspoons of dough and put them into the fryer and cook for about 4 to 5 minutes or until golden brown. Then dust in sugar.
r234 Chocolate Bar with Prunes Almonds and Dark Chocolate
Posted Fri, Aug 27, 21 by Sunsweet
1. Melt chocolate and butter over hot boiling water.
2. Roast the almonds in a preheated oven at 180° C for about 15 minutes until golden. Leave them to cool.
3. Chop the prunes coarsely and mix them with chocolate and almonds.
4. Put the chocolate mass into a loaf tin or similar lined with baking paper or clingfilm.
5. Cool for at least 4 hours.
6. Cut the confectionery into bite-size pieces and serve with coffee or liqueur.
Tip: Try adding a little liquorice powder or dry chilli to the chocolate, or marinate the prunes in liqueur or other spirit for about 30 minutes.
r235 Roast Duck with Kale Prunes Pomegranates and Parsley
Posted Fri, Aug 27, 21 by Sunsweet
1. Cut up the duck with a knife or a pair of scissors from the back and remove the back bone and wing tips.
2. Fold out the duck as a butterfly and put it on a baking tray with baking paper or on a griddle.
3. Finely chop the thyme and sprinkle it over the duck. Season with salt and pepper.
4. Roast the duck in a preheated oven at 100° C for 4 hours until the meat is tender.
5. Then grill the duck until golden and crisp.
6. Pick and rinse the kale carefully and let it drip off in a sieve.
7. Peel the oranges and remove the pith. 8. Slice the oranges and coarsely chop the parsley.
9. Mix the kale with orange slices, parsley, pomegranate seeds and prunes, add olive oil and vinegar, and season with salt and pepper.
10. Cut the duck into pieces and serve it with the salad.
Tip: Red cabbage or Brussels sprouts can be used instead of kale.
r236 Baked Prunes with Chorizo Pancetta Thyme and Sage
Posted Fri, Aug 27, 21 by Sunsweet
1. Cut a slit in all the prunes and add a sausage.
2. Chop the thyme coarsely and sprinkle half over the prunes.
3. Wrap each prune in a sage leaf and a slice of pancetta and pin with a toothpick.
4. Put the prunes on a baking tray with baking paper, sprinkle with the rest of the thyme, and season with salt and pepper.
5. Bake the prunes in a preheated oven at 185° C for 10-15 minutes until golden and crisp.
6. Arrange the prunes on a platter and serve them with wine or drinks.
Tip: Parma ham or bacon can be used instead of pancetta.
r237 Roast Pork Sandwich with Red Cabbage and Prune Tapenade
Posted Fri, Aug 27, 21 by Sunsweet
1. Score the skin of the pork, put it on a baking tray with baking paper, and season it well with salt and pepper.
2. Roast the pork in a preheated oven at 220-230° C for 25-30 minutes until the cracklings are golden and crunchy.
3. Turn the heat down to 185° C and roast the pork for another 45 minutes until tender. Let it rest for 10 minutes and carve it in slices.
4. Finely chop the onions and chilli, and sauté in a small pot for about 5 minutes until glazy. Add mustard after 3 minutes.
5. Chop the prunes coarsely, add them to the pot with vinegar and juice, and let it simmer for 2 minutes.
6. Season with salt and pepper and leave the tapenade to cool.
7. Finely chop the red cabbage and add lemon juice. Season with salt and marinate the red cabbage for 30 minutes.
8. Slice the pickled gherkins and heat the buns. Spread prune tapenade on the buns and build the roast pork sandwich.
Tip: Try making the tapenade with ginger and smoked chilli. The tapenade can be made several days in advance and goes very well with cheese.
r238 Duck Salad with Prunes Goat Cheese and Mustard Dressing
Posted Fri, Aug 27, 21 by Sunsweet
- Whisk together mustard, vinegar and honey.
- Whisk in oil very slowly until it thickens and becomes a creamy dressing. Season with salt and pepper.
- Dice the duck and prunes, cut the pears into thin slices, and carefully mix it with the salad.
- Arrange the salad with diced goat cheese and mustard dressing. Serve with whole grain bread.
Tip: The salad can also be made with chicken and red cabbage.
r239 Layered Brie with Dried Mushrooms Prunes and Herbs
Posted Fri, Aug 27, 21 by Sunsweet
1. Finely chop onions and chanterelles, sauté in a frying pan with olive oil for 3 minutes over low heat, and leave to cool.
2. Finely chop the chives, finely grate the lemon peel, and cut the prunes into quarters. Carefully mix with cream cheese and season with salt and pepper.
3. Slice the brie in half horizontally, spread the cream cheese on one half and put the other half on top.
4. Carefully press the two layers together, and smooth the edge with a wet spatula to make it even.
5. Wrap the brie in clingfilm and keep it chilled for 2 hours.
6. Serve the brie on a cutting board with bread.
* Soak the mushrooms in lukewarm water for 30 minutes, rinse and strain to remove all excess water.
Tip: Other kinds of mushrooms will do as well, and try a soft goat cheese as an alternative to cream cheese.
r240 Apple and Prune Bircher Smoothie
Posted Fri, Aug 27, 21 by Sunsweet
1. Spoon the oat mixture into your blender.
2. Add the Prunes, enough Prune juice to cover the ingredients, and a large dollop of yoghurt.
3. Blend on high until smooth.
4. Add enough apple juice to cover by about 1cm, cover the bowl, and leave to rest in the fridge.
Tip: Before you go to bed. Place a handful of rolled oats in a small bowl, and roughly grated the apple on top of it.
r241 Beef Stew with Prunes
Posted Fri, Aug 27, 21 by Sunsweet
1. Preheat oven to 325f / 170c / gas 3
2. Place a large, oven-proof, casserole pot over a medium heat, add the oil, and when hot quickly sear all the beef pieces, stirring and turning to brown each side. When browned, remove the beef from the pan with a slotted spoon and keep to one side.
3. Add the onion and carrots to the pan, add a splash of the stock then cover and leave to sautee in the stock over the medium heat – about 5-7 minutes (check every few minutes to ensure they are not burning and stir as necessary). Turn the heat to high, then add the tomatoes, stirring well, then leave to simmer for a minute.
4. Next add half the parsley and the rest of the stock, give it a stir, and add the beef back. Bring to the boil, then cover and pop into the hot oven. After 45 minutes, add the prunes, then return to the oven for another 45 minutes.
5. Sprinkle with the remainder of the fresh parsley, and serve. This dish can really work with a crunchy green salad. The salad does not need a dressing as the juice from the stew is so filled with flavour.
r242 Chicken and Pomegranate Salad with Prune Stuffing
Posted Fri, Aug 27, 21 by Sunsweet
1. First make the stuffing. Melt the butter in a large frying pan, then add the onions and celery, leaving to cook for 10 minutes to soften without browning.
2. Assemble the salad in a large serving bowl: leaves first, then the chicken, the grated carrot and the cucumber, sprinkling in the pomegranate seeds last. Set aside.
3. Next make the dressing: place all of the ingredients in a cup or a small jug, and whisk quickly with a fork. Set aside.
4. Add the prune juice to the pan, increase the heat and stir well, until the mixture is boiling. Leave to bubble for a couple of minutes, until the juice has reduced by about half.
5. Remove from the heat and add the prunes and the chestnuts, mix, then add the rest of the ingredients stirring well to incorporate everything. You want the mixture to be slightly sticky to touch. If it feels dry, sprinkle over a tablespoon of prune juice, and mix again.
6. Using a teaspoon as a guide, make small balls of the mix and set aside.
7. Quickly wipe out the frying pan, then heat the rapeseed oil in it, and when hot add the stuffing balls. Check, and when brown and crispy, quickly turn each ball. Remove from the pan and add to the top of the salad.
8. Serve while still warm without mixing the salad, spooning the dressing over it just before eating.
r243 Chocolate Covered Nut Stuffed Prunes
Posted Fri, Aug 27, 21 by Sunsweet
1. First, prepare the stuffed prunes. Into the cavity of the Prune place one of the Brazil nuts, as far as it will go, taking care not to pierce through the prune. About half of the nut will be sticking out. Sprinkle the strawberry powder onto a plate, and put to one side.
2. Half-fill a small pan with boiling water and place over a medium heat, so that the water is simmering. Break the chocolate up into small chunks, and place in a small bowl which fits over the pan – taking care not to have the bowl touching the boiling water. Stir gently once it starts to melt, and remove from the pan (turning off the heat) once it has completely melted.
3. Holding the stuffed Prunes by the Brazil nut end, gently dip and roll the prune in the melted chocolate, covering the entire prune. Then lightly roll the tip of the chocolate-covered prune in the dehydrated strawberry. Repeat for each stuffed prune.
4. Place the prunes on a baking tray covered with baking parchment, and leave to dry for at least 20 mins. Arrange on a plate, and sprinkle with any remaining strawberry powder.
r244 Fruity Pilaf with Prunes and Chicken Skewers
Posted Fri, Aug 27, 21 by Sunsweet
- First prepare the chicken skewers. Mix together the yoghurt, turmeric, chilli powder and lemon juice.
- Skewer ¼ of the chicken pieces onto each skewer, then place in a wide dish and cover with the marinade. Leave to one side while you prepare the rice.
- In a large heavy-based pan, melt the butter over the low heat, add the onion, stir well, and leave to sautee until soft – about 5 minutes. Add the ground coriander, ground cumin and cumin seeds, and stir well for a moment to avoid sticking.
- Add the rice, mix thoroughly with the onion mixture, and leave for half a minute before adding the stock.
- Stir well, bring to the boil, then reduce the heat to low and cover with a tight-fitting lid (otherwise place a sheet of foil over the top of the pot and secure the lid down on this – this will give you a snug-fitting lid).
- Leave to cook over the heat for 10 minutes, check to see if it needs more liquid, if it does add water, and then give it a further 5 minutes to sit, covered.
- While the rice is cooking, turn your grill up to high, place the chicken skewers underneath, discarding any excess marinade.
- Turn the skewers every 2 minutes or so, so that each side of the chicken cubes are evenly cooked through. When cooked, remove from the grill and set to one side.
- Remove the lid from the rice, and quickly fluff up the rice with a fork.
- Wait a moment for the steam to escape, then add the prunes, pistachio nuts and fresh herbs, and mix through well.
- Spoon the rice into a large, wide serving bowl and place the chicken skewers on top. Eat immediately. Serve with a crisp green salad.
