23 prune recipes

Whole wheat prune bread for the bread machine. Hearty fiber-rich loaf sweetened with prunes and molasses, dump-and-go method with no kneading or proofing.

Super chocolaty, super delicious and super energized. These yummy squares are made of chocolate, cocoa powder, prunes, nuts... Lots of goodness. They are great snack to boost up your energy.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.

This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.

Old-fashioned prune soup thickened with sour cream and flour for a creamy, sweet-tart base. A traditional Eastern European fruit soup served warm with just five simple ingredients.

Prune fudge made with stewed prunes, prune juice, sugar, lemon juice, and chopped nuts, cooked to soft ball stage and beaten creamy. An old-fashioned, no-chocolate fruit fudge.

Homemade prune conserve with orange juice, orange peel, and chopped nuts. A thick, jammy spread with deep fruit flavor and warm citrus notes.

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.

Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.

Enhanced prune filling for hamantaschen with chopped raisins, nuts, lemon juice, and nutmeg. A quick upgrade to jarred filling that takes 5 minutes.

Old-fashioned pickled prunes simmered in a sweet vinegar brine with cinnamon, whole cloves, and allspice. A tangy-sweet condiment perfect alongside roasted meats or on a cheese board.

Prune puree: a low-fat baking substitute made from blended pitted prunes with fruit juice and lecithin. Replace butter or oil in brownies, cakes, and muffins with richer, moister results.

Prune coconut bars with a soft prune-orange filling between a crunchy oat, whole wheat, and coconut crust. No refined sugar, no eggs, and naturally sweet.

Old-fashioned prune conserve with quinces, apples, oranges, watermelon rind, raisins, and chopped nuts. A thick, jammy fruit preserve with complex flavor from six different fruits.

Purple prune plum pie with halved plums arranged in overlapping circles on a cinnamon-sugar base in a single pie shell, dotted with butter. A rustic, open-face fruit pie for plum season.

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.