Prune Butter

Every fall, stores are full of apple butter and pumpkin butter – but have you ever seen prune butter? It is time to make you own!

Prune Butter

Prune Butter

Yield: 2 cups

Source: Adapted from Baking With Julia


  • 3 cups packed prunes, pitted
  • 1 tablespoon fresh lime juice
  • 1/3 cup sugar
  • 1/4 cup walnuts, chopped very finely


  1. Cover the prunes with water in a medium saucepan, bring to a boil over high heat. Lower heat and simmer, uncovered, until the prunes are very soft, about 10 minutes. Drain, reserving 1 tablespoon of the liquid.
  2. Place the prunes and liquid, lime juice and sugar in a food processor and process until pureed. Scrape the prune butter into a bowl and stir in the walnuts.


Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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2 Responses

  1. March 25, 2012

    […] cinnamon, divided pinch of salt 3 1/2 cups coarsely chopped toasted nuts, divided 2 cups prune butter 2 cups assorted dried fruits, diced 1 large egg beaten with 1 tablespoon cream or milk, for egg […]

  2. October 16, 2012

    […] of pesto and sprinkle with Parmesan cheese. Fill it with shredded Gruyere and fresh rosemary. Make prune butter to fill with and sprinkle some chopped toasted nuts over the filling. Of course, you could also […]

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