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Filling & Frosting

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.




  1. [...] 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 [...]

    Rugelach | Provecho Peru - March 25, 2012
  2. [...] 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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