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We regularly publish some great healthy living tips, new recipes and other Prune tidbits on our blog

065 Fruit Cake with Dried Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 160° C . Puree prunes with water.
  2. Mix flour and yeast. Add butter, eggs, sugar, honey, ginger, milk and prune puree. Mix all together with a hand mixer until dough is smooth. Cover dough and let rise at warm room temperature for about 45 min.
  3. Chop the walnuts and mix with prunes, cranberries and flour. Stir dough on floured surface, flatten and spread the plum mix on it. Fold the dough with prune and the mix well, make sure that the fruits are covered with the dough. Shape dough oblong shape and put into a well greased square baking pan (12” long). Let rise again for 45min.
  4. Bake the fruit cake for approx. 45-50 minutes

066 Linzer Prune Cookies

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180 °C and puree prunes for the cookie dough with water.
  2. Mix baking powder with flour, ginger spice and sugar. Whisk in butter cubes, egg and plum puree with a hand mixer. Use kneader of hand mixer to knit the dough until smooth. Wrap the dough in foil and place for 30 min in the refrigerator.
  3. Boil water for 2 minutes with the jam. Add the prunes and puree and mix well.
  4. Roll out the dough on floured surface, until 2-3 mm thick. Cut out 36 round cookies (approx. 6cm diameter). Bake half of the cookies for 12 minutes. Cut out little stars (2,5-3cm diameter) from center of the uncooked cookies and bake. Also bake the little stars but take them out a few minutes earlier than the other cookies.
  5. Spread prune filling sparingly but evenly on the round cookies, then place a dab of the filling in the centre and place the cookies with star cut out on it. Press gently. Sift icing sugar over cookies. 

068 Oatmeal Prune Cookies

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180° C. Puree prunes with water.
  2. Whisk butter, eggs, sugar and anis powder with a hand mixer until the mixture is creamy. Incorporate prune puree. Mix quick-cooking oats with flour and baking powder. Use dough hook of a hand mixer to stir in the mixture at high speed. Add wholegrain oats.
  3. Drop the dough and flatten onto the baking sheet and bake for approx 12 minutes. 

070 Apple Prune Sorbet

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut apples into quarters, then remove the seeds, peel, and cut into pieces. Combine apples with the prunes in a large pot. Wash the limes. Grate 1 lime and put the lime zest aside. Squeeze the juice from all the limes. Add the water and lime juice to the large pot. Simmer with a lid for about 15 minutes.
  2. Puree everything with a hand blender in a pot. Then pour through a fine sieve. Stir in lime zest and coconut syrup. Let it cool.
  3. Beat egg whites until stiff and stir. Pour it into the ice cream maker to freeze the sorbet.
  4. Cool glasses in advance or just freeze. Distribute sorbet into the glasses. Garnish with prunes, lime zest, and lemon. Serve immediately.

Tip: If you don’t have an ice cream maker, pour mixture into a bowl and freeze. Every now and then, stir vigorously into a creamy consistency. 

071 Prune Banana Cake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Roughly divide the bananas into large pieces and chop up the 100 g prunes. Add the oat milk, banana, and prunes in a tall mixing bowl and puree with a hand blender.
  2. For the dry ingredients bowl, add the flour with baking powder, cocoa powder, and cinnamon. In another bowl, beat the eggs with sugar and vanilla sugar until fluffy. In the same bowl, gradually stir in the sunflower oil and the banana plum puree.
  3. After the wet ingredients are mixed together, gradually stir in the flour mixture. Add the other 100 g prunes and fold into the batter.
  4. Grease the preserve jars with oil and pour in the batter. Bake in a preheated oven at 180° C (Gas: 2-3, Convection: 160° C) for about 35-40 minutes. Dust with powdered sugar.

072 Prune Brittle Muffins

Posted Fri, Aug 27, 21 by Sunsweet

  1. Coarsely chop up the walnuts. Put sugar in a pan and caramelise to a golden yellow. Add walnuts and stir in while caramelising. Put walnuts on a piece of parchment paper and allow it to cool. Remove 12 small pieces of walnuts for garnishing, and then finely chop up the rest.
  2. Coarsely cut up the prunes. Mix prunes with yogurt and puree with a hand blender. Mix flour and baking powder. Beat the eggs with sugar, vanilla sugar, salt and olive oil in another bowl. Stir in the yogurt-prune puree. Combine the batter with the flour mixture and walnut-pralines, and mix everything together.
  3. Put the paper baking cups in the muffin pans wells.  Add 1 tbsp of dough into paper baking cups. Cut 6 prunes in half. Put each half of the prunes in each muffin and spread the remaining batter over it. Bake in a pre-heated oven at 175° C (Gas: 2-3, Convection: 160° C) about 25 minutes.
  4. After baking, brush the muffins with honey. Cut the remaining prunes into strips. Garnish with the remaining prunes and walnut pralines on top of the muffins. 

073 Prune Cinnamon Rolls

Posted Fri, Aug 27, 21 by Sunsweet

  1. Melt the butter and add milk. Mix flour and dry yeast in a bowl. Add the butter/milk mix and knead into smooth dough with a dough hook. Cover the dough and allow to rise for approx. 30 minutes in a warm spot.
  2. Finely chop the walnuts and mix with sugar, vanilla sugar and cinnamon. Work in egg white.
  3. Divide dough into four portions. Roll out each portion to a narrow rectangle of about 12 x 24 cm. Apply each rectangle with a quarter of the butter and the walnut mixture. Cut the rectangles in approx. 4 cm wide strips. Wrap one prune into each strip.
  4. Put the rolls on a backing tray covered with parchment paper. Bake in pre-heated oven at 180° C (Gas: 2-3, Convection: 160° C) for 15-20 minutes. If desired, sprinkle with icing sugar.

074 Prune philadelphia Torte

Posted Fri, Aug 27, 21 by Sunsweet

  1. Crumble the American chocolate cookies coarsely and then pulse in a food processor. Knead the butter and cookie mixture together. Place parchment paper at the bottom of the spring form pan (24 cm diameter with the spring form ring). Press the crust mixture into the bottom of the pan. Place the pan in the refrigerator for about 1 hour to cool.
  2. Add the prunes, orange juice, and lemon juice in a saucepan and simmer for 1-2 minutes. Let it cool.
  3. For the filling, soak the gelatin in cold water. Mix the cream cheese, yogurt, sugar, and orange zest together. Take the prunes with the liquid and pour it through a sieve, collecting the liquid. Heat up the liquid. Squeeze liquid out of gelatin, then add gelatin to the hot liquid and let it dissolve. Pour the liquid into the cream cheese batter and quickly stir. Let it cool until it slightly starts to harden. Beat heavy cream until stiff, and fold into the cream cheese mixture.  Chop up the pistachios. Mix about 25 g pistachios into the cream cheese mixture.
  4. Take 1/3 of the cream cheese mixture and spread the first layer on the bottom of the pan. Keep couple of prunes for garnishing later, and put the rest on top of first layer. Put the rest of the cream cheese mixture on top and spread it smoothly and evenly. Now garnish the rest of the cake with the remaining prunes. Cool the torte about 3-4 hours in the refrigerator.
  5. Just before serving, remove the spring form ring and carefully lift the cake onto a plate. Sprinkle the remaining pistachios on top of the cake.

075 Crunchy Prune Muesli

Posted Fri, Aug 27, 21 by Sunsweet

  1. Stir maple syrup and orange juice in a bowl. Chop up walnuts and mix it well together with the oatmeal and sunflower seeds in a bowl. Spread it on the parchment paper placed on the baking sheet. Bake in a pre-heated oven at 160 ° C (Gas: 1-2, Convection: 140° C) for about 20 minutes and let it roast, stirring the mixture 2-3 times. After baking, let it to cool.
  2. Wash the apples, cut into quarters, remove the seeds, and grate. Mix the apples with lemon juice. Add apples and prunes into the cooled muesli mix when distributing it to the serving bowls. Pour milk just before serving.  

076 Prune Clafoutis

Posted Fri, Aug 27, 21 by Sunsweet

  1. Sieve raspberries and lemon juice into a saucepan and heat. Cut the prunes in half and add to the saucepan. Bring it to a slow boil and stir. Set aside.
  2. Separate the eggs. Beat egg whites until stiff. Then add the sugar and beat the mixture. Mix the flour, baking powder, vanilla sugar, cinnamon, and lime zest in a bowl. Gradually stir in the milk and beaten egg yolks to the flour mixture. Fold egg whites mixture into flour mixture.
  3. Brush the four flat, fireproof baking forms (approx. 12-13 cm diameter) with butter. Distribute the raspberry-prune sauce in each of the 4 forms. Then pour the batter mixture over the sauce. Bake in a pre-heated oven at 180-200° C (Gas: 3, Convection: 160-180° C) for 15-20 minutes. Add mint leaves on top and dust with confectioners’ sugar. Serve immediately.

078 Mango Madness Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

  1. Grate the rind of the orange then cut off the peel and cut into segments – do this over a bowl to catch the juice.
  2. Place the orange rind and segments in a liquidiser with the remaining ingredients, including the juice, and whiz until smooth.
  3. Pour into 2 glasses and drink immediately. 

079 Banana Prune Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

  1. In a blender, blend the prunes and add banana juice and kefir little by little. Add cinnamon, lemon juice and zest.
  2. Whisk the milk with a hand mixer. Shortly remix smoothie and fill in glasses, top with milk foam and garnish with mint leaves. 

081 Apple Nutmeg Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

  1. Add the apple to the prune juice, apple juice and nutmeg.
  2. Blend until smooth.
  3. Pour into a tall glass and sprinkle a little nutmeg on top for garnish. 

082 Purple Power Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

Blend all ingredients together until smooth, adding more ice cubes if you prefer a thicker smoothie.

Makes one large serving

083 Peachy Watermelon Smoothie

Posted Fri, Aug 27, 21 by Sunsweet

Add all ingredients to your blender and blend until smooth. 

Makes 2 nice size glasses

085 Prune Puree

Posted Fri, Aug 27, 21 by Sunsweet

Mix the prunes and water together and liquidise until it reaches the consistency of single cream.

Prune Puree can be used in cakes, biscuits and muffins and is a much healthier alternative to cooking fat. And finally, to help with some of these ideas and recipes below we have developed a packet of chopped prunes, just to make using them even easier.

Another great idea for using prunes is as a substitute for cooking fat. This can be done by using the simple directions below to make Prune Puree. You get all the nutritious benefits of SUNSWEET® prunes and it’s so simple you don’t even have to change the measurements, just swap each gram of cooking fat for a gram of prunes. It’s so good, you can use it in almost everything, and because it’s blended with water, the taste of the prunes does not interfere with your recipe. Isn’t it time you got your goodness naturally?

086 Prune Chutney

Posted Fri, Aug 27, 21 by Sunsweet

  1. Heat the oil in a pan over a low heat
  2. Add the onion, a little salt and pepper, and all the allspice
  3. Cook for 10 minutes, or until soft, stirring occasionally
  4. Add the prunes, ginger, garlic and bay leaf and cook gently for about 10-12 minutes.
  5. Add the sugar and vinegar and cook until the chutney is the consistency of a chunky applesauce.
  6. Season with salt, pepper and sugar to taste.

Serve warm or leave to cool. Will keep for several weeks in the fridge.

Great with savoury foods and as an accompaniment to cheese.

087 Cheese Mini Prune Quiche

Posted Fri, Aug 27, 21 by Sunsweet

  1. Bake pastry shells until golden at a medium temperature on a greased baking sheet.
  2. In a mixing bowl combine ricotta, grated parmesan cheese, herbs, seasonings and diced prunes.
  3. Cool pastry shells then fill with the mixture. Decorate the quiche with thinly sliced avocado and slivered almonds.
  4. Give a squeeze of lemon and garnish with remaining herbs.

This is a terrific snack at home or on the go.

103 Moroccan Couscous with Prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Boil the chicken breast and let it cool.
  2. Put the prunes in the chicken broth and add the curry powder, bring to a boil.
  3. Turn off and pour in the couscous and onions.
  4. Cover and let stand until all the broth has been absorbed.
  5. Fluff with a fork and pour into serving bowl.
  6. Drizzle with olive oil, salt and pepper.
  7. Add the chicken, tomatoes and decorate with almonds

137 The Original NY Cheesecake

Posted Fri, Aug 27, 21 by Sunsweet

Crust

  1. Blend biscuits with cinnamon, honey and melted butter; work the dough with one hand. 
  2. Place some of the dough in the casserole, shaping the edges first, then the bottom. 
  3. Place the casserole in the fridge for at least 30 minutes

Cream

  1. Mix Robiola cheese with sifted ricotta cheese. 
  2. Stir and add yoghurt, sugar, grated lemon rind, vanilla, eggs (one at a time), cream and -for last- sifted flour. 
  3. Pour half of the cream in the casserole and add ¾ of the prunes, then pour the rest of the cream. 
  4. Bake in pre-heated oven at 160°C for 55 minutes, keeping the oven door open for a further 5 minutes, to let the steam out. 
  5. 10 minutes before it finishes baking, decorate the top with the remaining prunes. 

Cooling and Tasting

  1. Remove the cake from the oven and let it cool down for at least 3-4 hours, then place it into the fridge for another 2-3 hours. 
  2. Take it out of the fridge 20 minutes before serving. 

The cake can be decorated with raspberry or strawberry marmelade, fruit or chocolate. It is to be consumed by a maximum of 2-3 days and preserved in the fridge. 

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