Recipes with prunes
177 recipes
Chocolate Prune Cake
Incredibly moist chocolate prune bundt cake with just 8 ingredients. Soaked prunes and cocoa create a rich, dark crumb that stays fresh for days. Dust with powdered sugar.
Tzimmes (Meat & Vegetables)
Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.
Sweet Fruit Soup
A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.
Pollo Con Frutta Secca
Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.
Windsor Canadian Goose
Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.
Chrov Plav
Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.
Whole Wheat Fruitcake with Figs & Dates
Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.
Prune Whip
Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.
Tkemali (Sour Prune Sauce)
Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.
Abgushte Miveh(Dried Fruit Soups)
Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.
Prune Armagnac Gingerbread
Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.
Christmas - Thanksgiving Stuffing
Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!
Beef Stew with Prunes
A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.
Prune & Armagnac Cake
French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.
Dried Fruit Compote
Fruit compotes are a typical dessert for a Sabbath meat meal.
Mole Pablano
Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.
Incredibly moist chocolate prune bundt cake with just 8 ingredients. Soaked prunes and cocoa create a rich, dark crumb that stays fresh for days. Dust with powdered sugar.
Traditional Jewish tzimmes with beef, carrots, sweet potatoes, prunes, and dried apricots braised in orange juice. A sweet and savory one-pot holiday dish simmered low and slow until fork-tender.
A chilled Scandinavian-style fruit soup simmered with prunes, raisins, apples, cherries, and citrus, thickened with tapioca and finished with grape juice. Serve cold as a refreshing starter or light dessert.
Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.
Buttermilk-soaked Canadian goose stuffed with prunes and apples, wrapped in bacon, and slow-roasted until tender. Served with a rich sour cream and currant jelly sauce. A showpiece roast for eight.
Armenian sweet rice pilaf studded with dates, apricots, prunes, and toasted almonds simmers in honey-butter. Raisins and currants add even more jeweled sweetness.
Whole wheat fruitcake packed with figs, dates, prunes, walnuts, and warm spices. No refined flour, naturally sweet from dried fruit for healthier holiday baking.
Classic prune whip dessert with mashed prunes folded into stiff meringue with cooked oatmeal and cinnamon. A light, airy no-bake treat with no fat and minimal sugar.
Tkemali is a vibrant, tangy Georgian sauce made from sour plums, garlic, cilantro, and spices. Perfect for drizzling over grilled fish, poultry, or pork, it adds a zesty kick to any dish. This recipe ensures a smooth, flavorful sauce with clear steps to avoid common pitfalls.
Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.
Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.
Made with ground beef, pine nuts, almonds and chestnuts, this stuffing is perfect for any holiday you celebrate!
A Moroccan-inspired beef stew marinated overnight in red wine with cinnamon, ginger, saffron, and cloves, then braised for three hours and finished with cognac-soaked prunes, almonds, and sesame seeds.
French-style prune and Armagnac cake with a cornmeal crumb, yogurt for moisture, and a boozy glaze from the prune soaking liquid. Rustic and elegant.
Fruit compotes are a typical dessert for a Sabbath meat meal.
Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.
