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

R266 Pork Spiedini with Walnut and Cherry Soffritto

Posted Fri, Aug 27, 21 by Sunsweet

  1. Slice pork into 1–1 1/2" cubes. Season with pepper and 1 1/4 tsp salt then set aside.
  2. Soffritto: Put walnuts in a food processor and pulse until chopped. Transfer to a small, heavy-bottomed saucepan and cover with the oil. Put garlic in the food processor and pulse until minced.
  3. Gradually bring the oil and walnuts to a low simmer, stirring frequently until the walnuts start to brown, about 2 minutes. Stir in minced garlic, then turn off the heat and continue to stir as the garlic cooks in the oil, about 1 minute. Let cool to room temperature. Stir in cherries.
  4. Spiedini: Turn on grill. While grill is heating up, prepare six skewers. Toss pork in olive oil to coat. Thread pork and two prunes per skewer. Sear pork over the hottest parts of the grill, then move to the side to continue to render the meat until cooked, but still juicy, about 8–10 minutes total.
  5. Arrange a bed of arugula on a platter. Place skewers on top. Stir lemon juice and remaining 1/2 tsp salt into soffritto then spoon over the pork and arugula. Serve with lemon wedges.

R267 Prune Apple Betty

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180°C and butter a 9” x 13” shallow baking dish.
  2. In a medium bowl, mix apples, brown sugar, cinnamon, prune juice, lemon juice and salt. In another bowl, mix breadcrumbs and butter.
  3. Place 1/3 of the buttered crumbs in the bottom of the baking dish. Top with 1/2 of the apples and prunes.
  4. Repeat layers, finishing with a layer of crumbs.
  5. Cover with foil and bake for 45 minutes. Remove foil and bake for 15 minutes more.
  6. Serve warm with whipped cream.

Tip: for breadcrumbs, pulse sturdy white bread in a food processor or crumble with hands.

R268 Prune and Brussels Sprout Salad

Posted Fri, Aug 27, 21 by Sunsweet

  1. Whisk together oil, vinegar, honey, salt and pepper in a large bowl.
  2. Add Brussels sprouts and toss well to coat.
  3. Add diced prunes, onion and bacon, toss again.
  4. Sprinkle with almonds just before serving.
  5. Salad is best served within 1 hour.

R269 Prune, Yam and Brie Crostini

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 200°C and line a large baking sheet with foil.
  2. Peel yams and cut into 1/2" thick slices. Spread 2 Tbsp oil on foil, place yams on top. Turn once or twice to coat both sides with oil, then season with salt and pepper. Roast for 15 minutes;turn slices over and roast for 10 minutes more or until lightly browned and soft.
  3. While yams are cooking, stir together prunes, remaining oil and vinegar in a small bowl.
  4. Top warm yams with equal amounts of cheese and prune mixture. Roast for 2 minutes more or until cheese is melted. Sprinkle with walnuts and basil.

R270 Prune and Butternut Squash Pizzettes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 200°C and line a large baking sheet with foil.
  2. Place butternut squash and onion on foil, then drizzle with oil and vinegar. Sprinkle with sage and salt, then toss to coat. Roast for 25 minutes, until squash is golden brown.
  3. Divide dough into six pieces and roll each as thin as possible on a lightly floured board. Place on two parchment-lined baking sheets and brush lightly with olive oil. Top dough with equal amounts of cheeses, vegetables and bacon. Bake for 10–12 minutes, until crust is lightly browned.
  4. While pizzettes are cooking, toss together oil, vinegar, salt and pepper in a medium bowl. Add rocket and prunes, then toss well to coat. Top with prune mixture, then garnish with basil and Parmesan.

R271 Baked Prune Whip

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180°C and butter a 1.5 litre baking dish.
  2. Cook prunes in desired liquid for 10 minutes or until soft. Drain excess liquid.
  3. Press through a fine mesh sieve using the back of a wooden spoon until most of the prunes have been pressed through. Stir in lemon juice and almond extract.
  4. Beat egg whites and salt in a bowl with an electric mixer until stiff peaks form. Gradually beat in sugar. Carefully fold in prune purée until very few streaks remain.
  5. Spoon mixture into buttered dish. Place dish in a pan with several inches of hot water and cook for 45–55 minutes. Best served immediately.

R272 Roast Chicken with Warm Prune and Fennel Bread Salad

Posted Fri, Aug 27, 21 by Sunsweet

  1. Position oven rack in the lower half and preheat to 200°C. Line a rimmed baking pan with foil.
  2. Divide prunes in half between a small and a large bowl. In the small bowl, pour 1/2 cup hot water over prunes and let stand until soft, 5 minutes, then drain. Mix thyme and garlic into drained prunes. In the large bowl, pour vinegar and 1 Tbsp water over the prunes. Set aside.
  3. Arrange onions in the center of lined pan, put chicken on top of onions. Season chicken cavity and skin with salt and pepper.
  4. Loosen the skin on the breast, slide the thyme-prune mix under skin as best as possible, putting any remaining prune mix in the cavity. Tuck wing tips behind the back to secure them, then lightly coat breast and legs with 1 Tbsp oil. Insert an instant-read thermometer into the thickest part of the thigh, away from the bone.
  5. Put chicken in oven to roast, rotating pan halfway through cooking process. Remove chicken when thermometer reads 75°C, 1– 1 hr 15minutes.

R273 Savory Prune and Pancetta Cheesecake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180°C and coat two 4" springform molds with nonstick spray.
  2. In a small bowl, mix cracker crumbs, butter and 1 Tbsp Parmesan. Press equal amounts in the bottom of each mold. Press a small piece of plastic wrap directly on the surface and press fi rmly.
  3. Remove plastic.
  4. In a large bowl, beat cream cheese, cheddar and remaining Parmesan with an electric mixer. Add eggs and beat until well mixed. Stir in prunes, chives and pancetta. Spread equal amounts of mixture into molds and place on a small baking sheet.
  5. Bake for 30 minutes. Let cool, then remove sides and bottoms of molds. Cut into small wedges to serve. Serve chilled or at room temperature.

R274 Slow-Cooker Chicken Thighs with Ginger, Prunes, and Apricots

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cut potatoes and put into a 5–7 litre slow cooker.
  2. Remove skin on chicken, if desired, then season on both sides with salt and pepper.
  3. Heat 1 Tbsp oil in large skillet over medium-high heat. In batches, sear chicken on both sides, for 12–15 minutes, adding remaining oil as needed to prevent sticking. Transfer seared chicken to slow cooker.
  4. Add onion, garlic and fresh ginger to skillet, sauté for 1–2 minutes. Add ground ginger, paprika, wine, water and sugar, scraping any brown bits from skillet base with wooden spoon. Pour contents of pan over chicken.
  5. Cover slow cooker and cook on high for 3 hours (or low for 6) until potatoes and chicken are tender when pierced with a fork. The chicken will release liquid while it cooks, creating a broth.
  6. In last 20 minutes, remove lid, add prunes and apricots.
  7. Before serving, stir in the lemon zest and juice then sprinkle parsley on top.

R275 Slow-Cooker Teriyaki Steak Rice Bowls

Posted Fri, Aug 27, 21 by Sunsweet

  1. Sauce: In a blender, add prunes and hot water. Soak 5–10 minutes to soften prunes. Add garlic, ginger, soy sauce, mirin and sesame oil. Blend together until smooth.
  2. Put steak in 5–7 litre slow cooker. Pour prune-soy blend over the steak and top with onion. Cover and cook on high for 4–5 hours.
  3. Remove meat and place on cutting board. Skim any fat from the sauce surface, strain through a fine-mesh strainer into a saucepan and bring to a simmer.
  4. In a small bowl, whisk together cornstarch and 1/4 cup water, then whisk into the sauce. Cook until sauce thickens and reduces down to about 500ml, about 5–10 minutes.
  5. Rice bowl: Warm 1 tsp oil in a large skillet over medium-high heat. Add carrot and green onions, season with a pinch of salt. Cook, stirring frequently, until carrots are lightly browned. Transfer to a plate.
  6. Warm 2 tsp oil in skillet. Add garlic and cook until aromatic, 1 minute. Add broccolini and a pinch of salt, cook, stirring often, until broccolini is lightly charred and crisp-tender, 3 minutes. Transfer to carrot plate.
  7. Serve: Divide rice between bowls, place meat on top and spoon sauce over it. Top with sautéed vegetables and sesame seeds. Serve additional sauce and hot sauce on the side.
Tip: For a shortcut method, skim the braise in the final 20 minutes of cooking and add the carrots, green onions, and broccolini, allowing them to cook in the liquid instead of sautéing them separately. After slicing the meat, serve the vegetables and sauce directly from the slow cooker with rice.

R276 Soft Prune Cookies

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180°C. Lightly grease bottoms of two baking sheets or line with parchment paper.
  2. Cream brown sugar and butter in a bowl with an electric mixer until light and fluffy. Add vanilla and egg, beat again. Stir together dry ingredients, then mix into butter mixture. Stir in prunes.
  3. Drop tsps of dough onto baking sheets and bake for 12–15 minutes.
  4. Remove from baking sheets and cool on wire racks.

R277 Spiced Braised Beef with Chickpeas, Prunes, and Kale

Posted Fri, Aug 27, 21 by Sunsweet

  1. Season meat with 1 tsp salt and pepper and place in large, deep sauce pan or Dutch oven. Scatter butter, carrots and garlic on top; drizzle with olive oil. Turn heat to medium-high, cook without stirring for 12–15 minutes to sear the meat.
  2. Pour in wine, raise heat to high; cook until reduced by half, about 2 minutes.
  3. Stir in tomatoes, water, bay leaves, cinnamon, garam masala and remaining 1/2 tsp salt; bring to a boil. Lower to gentle simmer, cover and let cook, stirring occasionally for 35 minutes.
  4. Remove lid, stir in chickpeas. Cover and simmer for 1 5 minutes. Uncover, remove cinnamon stick and bay leaves. Stir in prunes, kale and vinegar. Simmer until meat is tender when pierced with a fork, 10–15 minutes.
  5. Let rest for at least 10 minutes before serving, allowing flavors to meld. Season to taste with salt and pepper. Serve with couscous.

R278 Spiced Lamb Meatballs with Yogurt Sauce

Posted Fri, Aug 27, 21 by Sunsweet

  1. Line a rimmed baking sheet with foil, lightly coating it with nonstick spray. Preheat oven to 180°C.
  2. For the meatballs: Using hand or fork, gently but thoroughly mix lamb, egg, prunes, garlic, salt, paprika, cumin, chili flakes, cilantro and mint in large bowl. Add breadcrumbs and gently mix until incorporated.
  3. Roll into 16 (1 1/2") balls. Bake for 20 minutes until the tops have browned and meatballs are cooked through (if cooked through but not browned, broil for 1–2 minutes to caramelize tops).
  4. While still warm, nudge meatballs so they don’t stick to baking sheet.
  5. For the sauce: Put yogurt in bowl. In small saucepan, heat oil over medium heat. Add curry powder, turn off heat. Swirl pan, then pour over yogurt. Stir in salt and lime juice.
  6. To serve: Spoon yogurt onto a platter, then put meatballs on top. Sprinkle with tomatoes, cilantro and mint. Serve with warm lavash.

R279 5 Spice Chicken and Prune Salad

Posted Fri, Aug 27, 21 by Sunsweet

  1. In a small bowl, stir together all dressing ingredients. Cover and chill until ready to serve.
  2. Cut chicken breasts in half horizontally. Coat with oil and sprinkle both sides with Five Spice Powder and garlic salt.
  3. Grill over medium heat for 5 minutes on each side, or until nicely charred and cooked through. Chill for at least 1 hour.
  4. Cut chicken into bite-sized strips and place in a bowl with 1/3 of the dressing.
  5. Place cabbage, carrots, pitted prunes and green onions in a large bowl, then toss with remaining dressing.
  6. Transfer to four large salad bowls and top with equal amounts of chicken and won ton strips. Garnish with corriander, if desired.

R280 Sunsweet Birthday Cake

Posted Fri, Aug 27, 21 by Sunsweet

  1. Cake: Preheat oven to 180°C and butter two 8" round baking pans.
  2. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Stir together flour, baking powder and salt in a medium bowl.
  3. Add to butter mixture alternately with buttermilk. Stir in prunes and spread equal amounts into each pan.
  4. Bake for 45 minutes, until a toothpick inserted into the center comes out clean. Let cool in pans; carefully remove.
  5. Spread frosting between layers, and on the top andsides of cake.
  6. Frosting: Beat together cream cheese, butter and vanilla extract in a medium bowl until light and fluffy. Gradually beat in icing sugar until smooth.
Tip: For evenly level layers, wrap dampened cake strips around the pans before baking.

R281 Chipotle Roasted Carrots

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 200°C.
  2. Peel carrots and trim stems. Cut each carrot in half lengthwise. Place on a large baking sheet and toss with olive oil. Roast for 25 minutes, stirring once.
  3. While carrots are cooking, melt butter in a small saucepan. Stir in lime juice, chipotle pepper and garlic, then stir in prunes. Pour over carrots and toss well to coat.
  4. Return to oven and cook for 2–3 minutes more or until very hot. Sprinkle with corriander.
*May substitute orange carrots.

R282 Mini Prune Nut Sliders

Posted Fri, Aug 27, 21 by Sunsweet

  1. Place rice, prunes, beans, nuts, breadcrumbs, onion, garlic salt and egg in a food processor. Pulse on and off until all ingredients are finely chopped, being careful not to overmix.
  2. Shape into 1 1/2" patties and brush both sides with oil.
  3. Cook in a large skillet over medium heat for 5 minutes on each side, until lightly browned.
  4. Prune Ketchup (optional): Purée ketchup, juice and prunes in a small blender or food processor until smooth.
  5. Serve on toasted buns with lettuce, onion and Prune Ketchup or ketchup.

R284 Sticky toffee pudding with prunes

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat oven to 180C, (350F), Gas mark 4.
  2. Grease a 30cm x 20cm non-stick baking tin. Place the prunes in a pan with 300ml of water and bring to the boil, then simmer for about 10 minutes until the liquid has reduced by half and the prunes have softened.
  3. Remove from the heat and use a hand-held blender to blitz the mix-ture until smooth, then stir in the bicarbonate of soda until the mixture stops foaming.
  4. Place the butter and caster sugar in a large bowl and using an elec-tric hand-held mixer, cream together until light and fluffy, then beat in the vanilla. Gradually add the eggs, beating well after each addition.
  5. Fold in the flour with a metal spoon and finally fold in the prune mix-ture. Pour into the prepared baking tin and cook for 20-25 minutes until well risen and firm to the touch.
  6. When the pudding is cooked, remove from the oven and after 5 minutes turn out on to a wire rack to cool completely.

Toffee Sauce

To make the toffee sauce, put the prunes into a pan with 175ml of water and cook gently for about 5 minutes until softened. Blitz with a hand-held blender until smooth, then stir in the butter, dark muscovado sugar, golden syrup and cream and simmer gently for a few minutes until the butter has melted and the sugar has dissolved, stirring regularly. This makes 250ml of prune toffee sauce.

To Serve

Cut the pudding into portions and arrange on plates. Pour over some of the toffee sauce to serve or flash under a hot grill until bubbling, if you’d prefer to serve it warm, adding a dollop of the half fat crème fraiche if you fancy it.

R285 Prune & almond cake with honey

Posted Fri, Aug 27, 21 by Sunsweet

  1. Preheat the oven to 180C, (350F), Gas mark 4. Grease and line a 20cm loose-bottomed cake tin with parchment paper. Place the prunes in a pan with 300ml of water and bring to the boil, then sim-mer for about 10 minutes until the liquid has reduced by half and the prunes have softened.
  2. Remove from the heat and use a hand-held blender to blitz the mix-ture until smooth. Leave to cool a little.
  3. Using an electric hand-held mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated. Fold through the flour, baking powder, salt and spices. Finally fold in the prune puree.
  4. Using a spatula, spread the cake batter into the prepared cake tin. The batter is thick, so use a spatula to spread across the base of the tin and then sprinkle over the almonds.
  5. Bake in the oven for 40-45 minutes until a skewer pushed into the centre comes out clean. Cover with tin foil if you find the almonds are browning too much.
  6. Meanwhile, make the vanilla yoghurt, mix together the yoghurt in a bowl with the icing sugar and vanilla seeds. Cover with clingfilm and chill until needed.
  7. Remove the cake from the oven and leave it in the cake tin to cool. While the cake is still warm, prick it all over with a cocktail stick and drizzle with honey, letting it seep into the holes. Serve generous slices of the cake on plates with a dollop of the vanilla yoghurt to serve.

R286 Flourless chocolate & prune torte

Posted Fri, Aug 27, 21 by Sunsweet

  1. Put the prunes with the Armagnac or rum in a small pan and bring to a simmer, then cook for 2-3 minutes or until half of the liquid is gone. Remove from the heat and blend to a puree with a hand-held blend-er. Leave to cool.
  2. Preheat the oven to 170C, (325F), Gas mark 3. Lightly grease a 23cm non-stick loose-bottomed cake tin and line the base with parchment paper
  3. Place the chocolate in a heatproof bowl set over a pan of simmering water and allow to melt, then remove the bowl from the pan and leave to cool.
  4. Place half of the sugar and the butter into a large bowl and using a hand-held electric mixer, beat together until pale and creamy. Beat in the egg yolks followed by the melted chocolate and prune puree.
  5. Whisk the egg whites in a separate bowl until you have achieved soft peaks, then whisk in the remaining sugar until stiff. Gently fold the ground almonds into the meringue, then gently fold into the chocolate mixture in two batches. Spoon into the prepared tin and bake for 30-40 minutes or until a skewer pushed into the centre of the cake comes out clean. Remove from the oven and leave to cool in the tin. Cut into slices and arrange on plates with dollops of the half fat crème fraiche to serve.
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