Homemade prune butter

Yield: 1 Servings

Measure Ingredient
1⅓ cup Pitted prunes
¼ cup Water or unsweetened fruit juice (can add up to 2 tbsp more)

Puree all ingredients food processor til smooth and a paste-like.

(Keeps 2- 3 weeks, refrigerated in an airtight container.) Makes about 1- ½ cups.

Posted to JEWISH-FOOD digest V96 #66 Date: Mon, 28 Oct 1996 20:04:10 -0500 From: Linda Shapiro <lss@...>

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