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Prune fruit pastes

Prune fruit pastes

Preparation : 10 min Resting : 72 hr
Cooking : 1 hr 30 min Equipment :
Difficulty :
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Serves 30 :
550 g stoned prunes
Granulated sugar to coat
275 g caster sugar
1Put the prunes and caster sugar in the main bowl with the metal blade.
2Blend for 40 seconds or until reduced to a smooth paste.
3Cook 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).
4Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment.
5Allow to cool, then cover with a clean tea towel.
6Leave to dry for 2-3 days in a dry place.
7Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar.
8Store 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


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