Dallas, Oregon was known as Prune City from 1917-1936. Families planted prune trees and
they were shipped from Dallas throughout the United States and even all the way to Europe. Prunes need to revamp their image. Most people associate them with the elderly and the infirm, making them possibly the least sexy fruit ever, when in reality they are soft, sweet, deeply flavored — and dare I say sexy? Not only that, prunes are adaptable; they are as good served with duck as they are stewed with sweet port wine and spooned over cake.
Prune lover or merely prune-curious?I've scoured the internet to find the best prune recipes to help bring a little nostalgia to your kitchens!
Brandied Prune and Chocolate Chunk Cookies
This isn’t a bake sale cookie, or a three-at-a-sitting treat. It’s a dressed up version of a classic, nearly underbaked so it’s still chewy, with sticky mouthfuls of gooey, boozy prune and dense chocolate. Do not attempt these without a tall glass of cold milk!
1 1/2 cups prunes, chopped 1/2 cup brandy 1/2 cup butter, softened 1 cup brown sugar 1 egg 1 tablespoon brandy 2 teaspoons vanilla 1 3/4 cups flour 2 tablespoons wheat germ (optional) 1/2 teaspoon baking soda 1/4 teaspoon cinnamon (fresh ground if possible) 1 teaspoon salt 8 ounces good dark chocolate, chopped – about 2 cups
Put the chopped prunes in a small glass bowl with the brandy and microwave for about a minute. Put in the fridge while mixing the rest of the dough. (You can also heat them on the stove in a small saucepan until boiling.)
Cream the butter and sugar until the butter has completely dissolved. Add the egg, vanilla and brandy and beat until light and fluffy. Sift the dry ingredients and add to the butter and sugar, mixing on low speed until completely incorporated. Add the prunes and chocolate and stir. It will be very chunky with just enough dough to hold it all together.
Refrigerate for at least half an hour. Heat oven 350ºF. Flatten spoonfuls of dough on parchment-lined sheets and bake until barely golden – about 10-12 minutes.
Roasted Chicken w/ Prunes and Armagnac
This recipe is slightly sweet yet savory. The bacon and prunes melding together with the mild sweetness of shallots and the bite of Armagnac. (This also would work well with poussins or cornish game hens...)
1 4-5 pound chicken (preferably organic) 1 cup pitted prunes ½ cup + 1 tablespoon Armagnac or good Cognac extra virgin olive oil sea salt fresh ground pepper 20 medium shallots (about 3 cups) 1 cup chicken stock (plus more if necessary for gravy) 3-4 slices hickory smoked bacon 2 tablespoons unsalted butter - softened 2 tablespoons flour ½ teaspoon dried tarragon
Place prunes in small bowl and cover with Armagnac or Cognac. Let soak for at least one hour or overnight.
Preheat oven to 400 degrees.
Rinse and dry chicken. Salt inside of cavity liberally.
Place a few shallots inside bird and around bird. Drizzle shallots with olive oil, salt and pepper. Tuck a few prunes inside bird and place the rest between shallots.
Pour Armagnac and chicken stock over shallots and prunes.
Generously pepper breast and legs of chicken. Cut bacon to fit and place over breast and legs. Tent with foil.
Bake in a 400 degree oven for one hour, basting halfway through and tossing shallots and prunes with sauce so they do not dry out.
Remove foil; turn heat up to 425 degrees, generously baste again, and roast for about 25-30 minutes more until bacon is crisp and breast is browned (basting several times during this period to keep breast juicy). Remove chicken and shallots to warmed serving platter.
Mix together flour, butter and tarragon to make a smooth paste. Place roasting pan on top of stove over medium high heat and bring to simmer – bubbling very lightly. You should have about a cup and half of stock (add additional chicken stock if necessary). Whisk in butter/ flour mixture a little at a time (add more stock if necessary to reach desired amount.) Halfway through whisking in flour/butter mixture and final tablespoon of Armagnac. Whisk and cook until thickened. About 5-7 minutes. Adjust for salt and pepper. Pour into gravy boat or serving dish.
Carve meat at table. Spoon warm gravy over top and consume...
Prune Power Balls
Prune Power Balls are the perfect pre or post-workout or anytime snack- loaded with antioxidants, fiber and flavor! I’m committed to healthy snacking and in an effort to help you stay healthy, I found this tasty snack ball recipe. We all know eating healthy is easy to start, but can be really challenging to maintain.
1 1/2 cups 9 ounces prunes
1 cup 4 3/4 ounces cashew pieces (peanuts or other nut variety would also work)
sea salt optional
1/2 cup unsweetened shredded coconut
Grind nut or seed in a food processor until nut pieces are very fine, but not flour-like.
Add dried prunes and pulse until dough forms into a large ball. Taste and add sea salt, if desired, and pulse a few times again.
Shape dough into 18 balls. Dough will be sticky, it helps to have slightly damp hands while working with dough.
Place shredded coconut in a shallow bowl and roll prune balls in coconut to thoroughly cover ball.
Store in a covered container, in the fridge for a couple of weeks.
Banana Prune Muffins
They are so delicious - you wouldn't believe that something with prunes would be so good,
but they are! And they are low in fat - 1 muffin is less than 5 grams of fat. They are so moist and not rubbery or chewy! A definite must try.
½ cup white sugar
¼ cup vegetable oil
1 egg
1 cup mashed banana
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup chopped pitted prunes
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Plum Good Turkey Meatballs
Turkey meatballs are baked instead of fried to make them lower in fat. Your guests will love them as a cocktail nibble with Cajun Prune Barbecue Sauce.
No-stick cooking spray
1 pound ground turkey
2/3 cup dry breadcrumbs
3 large egg
3 tablespoons grated Romano or Parmesan cheese
2 teaspoons Prune Puree
1 1/2 teaspoons Italian herb seasoning
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
Prepared pasta sauce and cooked spaghetti (optional) or Cajun Prune Barbecue Sauce (optional)
Heat oven to 350°F. Lightly coat baking sheet with cooking spray; set aside. In large bowl combine all ingredients, mixing lightly but thoroughly. Form mixture into 20 (1 1/2-inch) meatballs. (For best flavor and appearance, form and cook meatballs immediately after mixing meat mixture.) Place meatballs on baking sheet; bake 18 to 22 minutes to medium (160°F) doneness, until no longer pink in centers and juices show no pink color. Serve as a main dish with your favorite pasta sauce and spaghetti or as an appetizer with Cajun Prune Barbecue Sauce for dipping.
Prune Purée:
In food processor container, combine 2/3 cup (4 ounces) pitted Prunes and 3 tablespoons water; process on and off until finely chopped. (Makes 1/2 cup)