ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Dried Plums

Yield 1 cup or 4 (1/4-cup) servings (serving size: 1/4 cup)
Dried plums or prunes are the one fruit we recommend boiling because they need direct contact with water to help fully rehydrate the fruit.

Ingredients

  • 2/3 cup dried pitted plums (about 14)
  • 2 1/2 cups water

How to Make It

  1. Place dried plums and water in a saucepan; bring to a boil. Cover, reduce heat, and simmer, 10 minutes or until dried plums are very tender.

  2. Remove dried plums from saucepan, reserving cooking liquid. Place plums in a food processor; process until smooth, adding cooking liquid, 1 tablespoon at a time, to reach desired consistency. Strain dried plum mixture through a sieve into a small bowl; discard solids.

  3. Cooking Liquid Fruits puree well because of their high water content. For most of these purees, you usually won't need to add more water, but we've suggested you save the cooking liquid until you puree the fruit just in case you need to thin it.

Cook's Notes

Freezes well

Cooking Light First Foods