1	Put the prunes and caster sugar in the main bowl with the metal blade.
2	Blend for 40 seconds or until reduced to a smooth paste.
3	Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx. 1½ hr).
4	Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment.
5	Allow to cool, then cover with a clean tea towel.
6	Leave to dry for 2-3 days in a dry place.
7	Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.
8	Store in an airtight tin.

Chef’s tip

if you have a sweet tooth, you can easily double the amounts. The preparation times will remain unchanged

ADD A COMMENT

Product used