Prune Recipes
Chicken, Leek, And Prune Pie
Servings: 6
Ingredients
- 6 tbsp Unsalted butter divided
- 3 Bacon slices cut into 1/4″ pieces
- 2 pounds Skinless, boneless chicken breasts or thighs
- 3 Leeks white and pale-green parts only, thinly sliced into rounds
- 2 sprigs thyme leaves stripped
- ¼ cup Pitted prunes quartered
- ⅓ cup all-purpose flour plus more
- 2 cups low-sodium chicken broth
- 1 All-Butter Pie Dough
- 1 large Egg beaten to blend
Instructions
- Place a rack in lower third of oven; preheat to 375℉. Melt 2 tablespoons butter in a large skillet over medium-high. Cook bacon, stirring often, until crisp, about 4 minutes. Transfer to a plate with a slotted spoon.
- Season chicken with salt and pepper and cook in same skillet until brown, about 3 minutes per side. Add a splash of water to skillet. Cover, reduce heat, and cook until chicken is cooked through, 10-12 minutes. Transfer to a plate.
- Add leeks to skillet, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add a splash of water, cover, and cook until leeks are very soft, 5-7 minutes. Transfer to a large bowl. Shred chicken and add to leeks along with thyme leaves and prunes.
- Melt remaining 4 tablespoons butter in a medium saucepan over medium-high heat. Whisk in 1/3 cup flour and cook, whisking constantly, until golden brown, about 3 minutes. Whisk in broth, adding a little at a time, until smooth. Simmer, stirring occasionally, until thickened, 5-7 minutes. Mix sauce into leek mixture; season with salt and pepper. Let cool.
- Roll out 1 disk of dough on a lightly floured surface to a 14″ round. Transfer to a 10″ cast-iron skillet or a 9 1/2″-diameter deep pie dish. Lift up edge and let dough slump down into dish. Trim, leaving a 1″ overhang. Spoon filling into skillet. Roll out second disk of dough to 11″ round. Drape over filling and trim to a 1″ overhang. Fold overhang under; crimp with a fork. Cut a few vents in top; brush with egg.
- Bake until crust is golden brown, 50-60 minutes. Let pie cool slightly.
Notes
Do ahead: Filling can be made 1 day ahead. Cover and chill.
Plum Cake
Servings: 8
Ingredients
- 3 large eggs
- ½ cup butter softened
- ½ cup white sugar
- 1 tsp lemon zest
- 1 cup all-purpose flour
- ½ tsp baking powder
- 1¼ cup plums pitted and quartered
Instructions
- Preheat oven to 375℉ (190℃). Grease and flour one 9-inch tube pan.
- Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside.
- In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest.
- Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter.
- Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
Prune Powerballs
Servings: 18 Balls
Ingredients
- 1½ cups prunes
- 1 Cup cashew pieces (peanuts or other nut variety would also work)
- sea salt optional
- ½ cup unsweetened shredded coconut
Instructions
- Grind nut or seed in a food processor until nut pieces are very fine, but not flour-like.
- Add dried prunes and pulse until dough forms into a large ball. Taste and add sea salt, if desired, and pulse a few times again.
- Shape dough into 18 balls. Dough will be sticky, it helps to have slightly damp hands while working with dough.
- Place shredded coconut in a shallow bowl and roll prune balls in coconut to thoroughly cover ball.
- tore in a covered container, in the fridge for a couple of weeks.
Notes
Gingerbread Prune Muffins
Ingredients
Dry Ingredients
- 1½ cups gluten free 1-to-1 baking flour mix
- ⅓ cup coconut sugar
- 1 tsp pumpkin pie spice
- 1 tsp ginger powder
- 1 tsp baking soda
- Pinch sea salt
Wet Ingredients
- ¾ cup Diced Prunes
- ¾ cup Prune Juice
- ¼ cup coconut oil
- 2 eggs or flax eggs
- 1 tbsp fresh squeezed lemon juice
Instructions
- Preheat the oven to 350℉
- Add all of the dry ingredients to a medium bowl and whisk together.
- Add all of the wet ingredients to a large bowl and whisk together.
- Add the dry mix to the wet mix and stir until well combined.
- Pour batter into muffin pan and bake in the oven for 30 minutes.
- Let sit 10 minutes before enjoying.
Prune Breakfast Cookies
Ingredients
- 1 cup whole wheat flour
- ¼ cup flax meal
- ¼ cup milk powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ¼ tsp allspice
- ¾ cup oats
- 3 tbsp unsalted butter, softened
- ½ cup maple syrup
- ½ cup unsweetened applesauce
- ¼ cup plain non-fat Greek yogurt
- 2 tsp vanilla extract
- ¾ cup chopped prunes
Instructions
- Preheat oven to 190℃ and line a baking sheet with parchment paper or a silpat mat.
- In a large bowl whisk together the flour, flax meal, dry milk powder, baking soda, baking powder, salt, cinnamon, and allspice.
- In the bowl of a stand mixer or with a handheld mixer beat together the softened butter, maple syrup, applesauce, Greek yogurt, and vanilla extract. Slowly add in the dry ingredients beating until combined. With a rubber spatula, fold in the oats and diced prunes.
- Using a 2 inch cookie scoop, scoop out balls of the dough and place them about 2 inches apart from each other on the prepared baking sheet. Bake the cookies on the middle rack of the oven for 10-12 minutes or until set and golden around the edges. Cool on a wire rack and store in an airtight container or freeze them.
Notes
- Using a 2 inch cookie scoop, scoop out balls of the dough and place them about 2 inches apart from each other on the prepared baking sheet. Bake the cookies on the middle rack of the oven for 10-12 minutes or until set and golden around the edges. Cool on a wire rack and store in an airtight container or freeze them.
Prune Cake
Ingredients
- Prunes
- 3 Large Eggs
- Almond extract
- Grapeseed oil
- Granulated sugar
- All purpose flour
- Baking soda
- Instant espresso
- Cinnamon
- Clove
- Buttermilk
- Powdered sugar
- Orange zest
- Kosher salt
Instructions
- Soak the prunes. The first step is to chop the prunes into small pieces and place them in a separate bowl. Pour 2 cups of water into a small saucepan and bring to a boil over medium-high heat. Cover the prunes with the boiling water and let sit for about 20 minutes to soften.Also, preheat the oven to 300°F and grease a 10-inch round cake pan. Line the bottom with parchment paper and grease that as well.SIDENOTE: If you want to have mashed prunes instead of chopped, soak the prunes whole then drain and place on a plate. Mash them with a fork until they are in little chunks
- Mix the wet ingredients. Combine the oil, 1 tsp almond extract, eggs, 1 cup buttermilk, and 1 cup sugar in a large bowl.
- Mix the dry ingredients. In a separate medium bowl, combine the flour, baking soda, 1 tbsp espresso powder, cinnamon, clove, and 1/2 teaspoon salt.
- Combine the batter. Pour the flour mixture into the wet mixture and gently stir together.
- Add the prunes. Drain the prunes and fold into the batter.
- Bake. Pour batter into the prepared pan. Bake in the 300 degree oven for an hour or until it is a light caramel color, springy, and a tester inserted in the middle comes out with a few moist crumbs on it.Remove to a wire rack to cool.
- Make the icing. While the cake is baking, make the icing. Whisk together the powdered sugar, buttermilk, and orange zest in a large mixing bowl
- Drizzle and serve. Let the cake cool in the pan for 15 minutes. Then run a knife around the edge and flip onto a plate or a cake stand. Drizzle icing over the top of the warm cake and serve immediately or let cool and serve at room temperature.
Notes
*SIDE NOTE: If you served it with ice cream, absolutely no one would be upset about that.