Dried Plums

Dried plums or prunes are the one fruit we recommend boiling because they need direct contact with water to help fully rehydrate the fruit.

Yield: 1 cup or 4 (1/4-cup) servings (serving size: 1/4 cup)
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

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

Preparation

  1. 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. 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.
Note:

Freezes well

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