How to Puree Prunes (4 Steps)
Prunes need to be partially reconstituted before you can puree them for use as a baby food, bread coloring or fat substitute, to name a few common applications. The moisture that plums lose during dehydration varies; a partial reconstitution, however, using a little over half of the prunes' volume in liquid -- about 6 tablespoons of liquid per cup -- prevents overhydration, because you can adjust the consistency as needed after you puree. There are no major considerations with prune purees, other than using a pitted variety.
Instructions
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Bring 6 tablespoons of water to a boil for every cup of prunes. Use fruit juice instead of water for a compound flavor.
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Add the prunes to a food processor or blender. Pour in the boiling water and let the prunes steep for five minutes to rehydrate them for pureeing and to extract the most flavor.
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Puree the prunes on high until smooth for about a minute. Adjust the consistency of the puree as needed with hot water; adjust the sweetness with honey or sugar, if desired.
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Transfer the prune puree to a fine-mesh strainer and push it through into a bowl using a rubber spatula for a refined, smooth texture, if desired. Store prune puree in an airtight container up to three days in the refrigerator.
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