Prune puree

Yield: 6 Servings

Measure Ingredient
¼ cup Light corn syrup
2 tablespoons Sugar
¾ pounds Prunes
⅔ cup Water

Process in food processor until smooth. Store in refrigerator for up to 2 months.

This was from Cooking Light Magazine, November-December 1995.

Posted to Digest eat-lf.v096.n206 Date: Thu, 31 Oct 1996 19:29:09 PST From: loraelln@... (Laura Shears)

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