Dried Plum or Prune “Butter “
Makes 2 cups
The growers of prunes lobbied the FDA to change the name of prunes to dried plums to enhance their image. call them what you will, this little dried fruit works wonders in reducing fat in baked goods. You can make just as much as you need for a recipe following the proportions of three parts pitted prunes to one part hot water, by volume–the amount of pitted prunes used will yield the same amount of puree. (For example, one cup prunes pureed with one-third cup water yields one cup puree.) However, since the prune butter keeps for up to four weeks in the refrigerator, make a big batch for convenience’s sake. Measure prune butter in a metal measuring cup, leveling off the top. It is too loose to measure accurately in a glass liquid measuring cup.
2 cups (9 ounces) pitted prunes or dried plums
2/3 cup boiling water
In a food processor fitted with the metal blade or in a blender, chop the prunes. With the machine running, pour the water through the feed tube. Continue running the machine until the mixture is smooth, 2 to 3 minutes. Stop the machine occasionally and scrape down the sides. There will be a few small chunks of prunes left unpureed, which is fine. The prune butter will keep, covered and refrigerated, for up to 4 weeks.