Old Fashioned Prune Butter is one of my favorite things to enjoy for breakfast. I had not made any in quite some time and found myself wanting some this week, so what was I to do. I just had to make some!
Breakfast is one of my favorite meals of the day. I like to sit on my own and leisurely enjoy something in the quiet of the morning before anyone else is up. I know, it does sound a bit anti-social, but I really enjoy my quiet time early in the morning. (On a side note, see the bubbles in the tea? My mother always called that money and it meant you were going to enjoy a monetary boost. Perhaps my ship is about to come in!)
Back to breakfast. I love prunes and absolutely anything that contains prunes. I have a delicious glass of prune juice every day, just a small one. It is loaded with fiber and lots of good things, including iron.
Prune butter is also something I really enjoy, although I don't make it very often. Everytime I do make it I find myself wondering why I don't make it more often!
It is really very simple to make, as simple as stewing some pitted prunes in water until soft, draining them . . . .
And then adding some honey and spices to them along with lemon zest and cooking them for a little bit longer, until they break down completely into a rich smooth, nicely spiced, sticky sweet spread.
(Make sure you save the water that you drain off them. Its delicious to drink!) Oh but this prune butter is some good. This morning I enjoyed it on some toasted poppyseed brioche bread that I get from Ocado . . .
It goes beautifully with the Prune Butter . . .
The two together are simply perfection. Have I ever told you about the beautiful poppyseed buns we used to get when we lived in South Eastern Alberta? Oh my but they were some good!
They had a rich, thick poppyseed and cream filling and were iced with a sticky sweet glaze. I would buy a pack every time we went into Medicine Hat to shop for groceries. I have never been able to find a recipe to replicate them, but I strongly suspect they were an Eastern European thing as that area was filled with Ukrainians. That's also where I learned how to make my own Pierogi from scratch.
Back to this Prune Butter. If you have never made this before you really need to. Don't worry about using it all up. It will be used up no problem!
You can also cut the recipe in half very easily. I did today. (1/2 pound of prunes, 1 1/2 cups water, 2 heaped TBS honey, 3 TBS cider vinegar, 1/2 tsp cinnamon and 1/8 tsp each allspice and cloves. I left the lemon zest the same.)
As you can see it turned out perfectly.
What a lovely breakfast treat this was for me . . .
This prune butter also makes a great filling to spread between cake layers. Just saying . . .
Old Fashioned Prune Butter
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Yield: Makes 2 cupsAuthor: Marie Raynerprep time: 5 Mcook time: 42 Mtotal time: 47 MThis old fashioned spread is filled with lots of beautiful flavours. Rich sticky prunes, warm spices, honey. This is gorgeous spread on anything. Its also very simple to make.
Ingredients:
- 2 1/4 cups (about 1 pound) of pitted prunes
- 3 cups water (750 ml)
- 1/3 cup liquid honey (80ml)
- 1/4 cup good apple cider vinegar (60ml)
- the grated zest of 1/2 lemon
- 1/4 tsp each ground cloves and ground allspice
- 1/2 tsp ground cinnamon
Instructions:
- Place the prunes in a large saucepan along with the water. Bring to the boil, then reduce to a simmer. Simmer for half an hour, uncovered, until very soft. Drain the water from the prunes. (Keep the water to drink, its very delicious!) Return the prunes to the pan.
- Add the honey, apple cider vinegar, lemon zest and spices to the prunes in the saucepan. Cook over low heat for further 10 to 12 mius, stirring occasionally with a wooden spoon. The prunes will just above dissolve and the mixture will become very thick. Transfer to a covered container. Cool to room temperature and store, covered, in the refrigerator for up to 3 weeks. Delicious!
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