prune purée
Rich in dietary fiber, potassium, and antioxidants including phenolic compounds. Prune purée provides concentrated carbohydrates with natural sugars and contains sorbitol, which contributes to its traditional use as a digestive aid.
About
Prune purée is a smooth paste made from dried plums (Prunus domestica), specifically those varieties bred and cultivated for drying. The purée is produced by rehydrating dried prunes and then grinding or blending them into a uniform, thick consistency. It ranges in color from dark brown to nearly black and has a dense, concentrated texture. The flavor is intensely sweet with subtle notes of caramel and molasses, with varying degrees of tartness depending on the source prunes and processing method. The primary growing region for prunes destined for purée production is California's Central Valley, though dried plum purées are also produced in regions of Europe and the Middle East.
Culinary Uses
Prune purée serves multiple functions in both sweet and savory cooking. It acts as a natural binder and moisture retention agent in baked goods, fat replacer in cakes and brownies, and a thickener in sauces and condiments. In Middle Eastern cuisine, it is incorporated into meat-based dishes, stews (such as Persian khoresht), and glazes. In Western baking, prune purée is used in spiced cakes, energy bars, and infant foods. It also functions as a natural sweetener and binding agent in granola, nut-based confections, and as a spread. The ingredient's pectin content makes it useful for setting jams and fruit preserves.
Recipes Using prune purée (4)
Carrot Muffins
Carrot Muffins from the Recidemia collection
Cinnamon-baked Pears with Yogurt Cheese
When you think dessert start with something that is nutritious like this high in fiber delicacy, then add spices for flavor and top with something like low fat yogurt cheese.
Low-fat Carrot Cake I
Low-fat Carrot Cake I from the Recidemia collection
Low-fat Fudgy Brownies
Low-fat Fudgy Brownies from the Recidemia collection