Best Prune Fluff Recipes

PRUNE WHIP OR PRUNE FOOL

Steps:

• Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
• After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
• When prune mixture is thoroughly chilled, fold in the beaten egg whites.
• Cover and return to the refrigerator until needed.
• When ready to serve, put prune mixture into small bowls.
• Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
• Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.

PRUNE WHIP

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

CLOSEST TO MOM'S PRUNE WHIP

Steps:

• Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.

PRUNE FLUFF

Steps:

• Cover prunes with water and simmer 15 minutes or until tender. Combine 1/2 cup liquid from cooking prunes, sugar, lemon juice, cinnamon, and salt in a saucepan and bring to boil continue to boil about 2 minutes. Remove from heat. Soften gelatin in cold water and stir into hot liquid, until dissolved. Beat egg whites until stiff. Pour hot liquid over egg whites and beat well. Add vanilla and prunes mix thoroughly but lightly. Portion fluff into 10 dessert cups. Chill until firm, about 2 hours. Top with whipped cream.

PRUNE WHIP

Steps:

• Beat together 3 egg whites with salt.
• Add the 6 Tbsp.
• sugar and beat until stiff.
• Fold in the prunes and lemon juice.
• Place in a casserole dish and place the dish in a pan of water.
• Bake at 350F for 30 minutes.
• Custard: Scald the milk in a double boiler.
• Beat together egg yolks, sugar and vanilla.
• Add this egg mixture slowly to the milk.
• Continue cooking to thicken.
• Serve the prune whip with the custard on top.

TANGY PRUNE WHIP

Steps:

• Put prunes *(cooked & pitted), both juices, salt, lemon zest and sugar into the blender. Cover and process on high for 20 seconds or til smooth.
• In a large bowl, beat egg whites til stiff but not dry.
• Fold the prune puree into the egg whites.
• Spoon into serving dishes and chill.
• Serve with a dab of whipped cream on top!
• *If prunes are not cooked, put them into a saucepan with water to cover. Bring them to a boil then turn heat down to a simmer and allow them to stew for approximately 15 - 20 minutes. Prunes will be soft, plump & juicy. They can easily be refrigerated in the liquid (prune juice!) in an air tight container/jar.
• **Recipe time given is for prepared prunes. Cooking time shown is for chilling.

GREAT-GRANDMA'S PRUNE ROLL

Steps:

• In a large bowl, dissolve yeast in warm milk. Add the butter, shortening, egg yolks, sugar and salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Cover and refrigerate overnight., In a large saucepan, cook plums in water 12-15 minutes or until liquid is absorbed. Mash; add sugar and lemon juice. Cook for 8-10 minutes over low heat until thickened. Cool and refrigerate., Turn dough onto a lightly floured surface; divide in half. Roll each portion into a 3-in. x 9-in. rectangle. Dot with butter; sprinkle with cinnamon. Spread about 1/3 cup plum filling down the center of each. , Fold a third of the dough lengthwise over filling. Fold remaining dough over top; pinch seams to seal and tuck ends under. Place seam side down in two greased 15x10x1-in. baking pans. Cover and let rise in a warm place for 2 hours or until doubled. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the glaze ingredients; drizzle over loaves.

PRUNE-FILLED DANISH

Steps:

• In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).