you even bring back scary memories of that green glass (welches) bottle filled with your juice that every grandparent always kept, and swore by, somewhere in the back of the refrigerator. after repeated urging that it would be good for me and "help me", i finally caved in. i remember taking a sip of you when i was eight, thinking you might have tasted good. boy,
you really tasted that bad. well, to me at least....
it seems prunes [and sweet potatoes] just have a way of "weaseling" their way into both the ashkenazi and sephardi jewish kitchen; guess i must be missing the gene to like them with the relish that others do.
a few years ago, it became the "in thing" to lower fat content in baking by using fruit (pastes) such as those from apples, banana, and, of course, prunes. i have to admit, i've never been into the whole low fat baking craze. after trying quite a few recipes of this sort, 9 out of 10 resulted with less than passable results, especially in the area of final baked texture.
i do think, however, there are a few recipes out there than benefit from using a paste such as one made from prunes, especially when paired with chocolate, and yield excellent results. when i'm feeling guilty for having over indulged in the regular baked goods world, i resort to some of these recipes using the following paste. a recipe for one of those excellent baked good will follow, but for now, here's the kitchen basic which stores well in the fridge for quite a while.
1 pkg dried prunes, no pits (check them to make sure)
place prunes in either a blender or food processor.
add enough water so that it blends nicely. it must be completely smooth and thick.
do it in small batches if you don't have a powerful blender or food processor.
place in a glass or plastic container and store in fridge. it will last several months if sealed air tight.
how to use it? check tomorrow's post :)