Recipes... prunes with panache...

Prune Breakfast Butter

Prune Breakfast Butter

Preparation time: 40 minutes


400ml boiling water
2 earl grey tea bags (regular-size)
230g pitted Australian prunes
70g sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract


Combine boiling water and tea bags in a medium bowl; cover and steep for 5 minutes. Discard tea bags.

Combine tea and prunes in a large heavy saucepan. Bring to a boil; cover, reduce heat and simmer for 5 minutes or until tender. Place prune mixture in a blender; process until smooth.

Combine prune mixture, sugar and lemon zest in a pan; bring to a boil. Reduce heat; simmer, uncovered for 20 minutes or until thick, stirring frequently. Stir in vanilla; cool. Store in an airtight container in the refrigerator for up to 2 months.

Serve with Prune Scones, crumpets, pikelets or toast. Could also be used as a dip with blue cheese.

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