Prep 5 mins
Cook 25 mins
This butter can be used as a fat replacement in chocolate cakes and brownies. Its dark color makes it most suitable for darker-colored baking.
- Pour boiling water over tea bags and steep for 5 minutes, discard bags.
- Combine tea and prunes in a medium saucepan.
- Bring to a boil over medium-high heat, reduce heat, cover and boil gently for 5 minutes or until prunes are softened.
- Remove from heat and puree mixture in a food processor until smooth.
- Return prune mixture to saucepan, add sugar and lemon rind, and boil gently, uncovered for 15 minutes or until thickened, stirring occasionally.
- Remove from heat and stir into vanilla.
Was going to put this in the DB, saw it had been contributed already. Just to give credit to the source, it's from "The Complete Book of Small-Batch Preservation", a wonderful book for smaller households want to preserve their own homemade food itwms, by Ellie Topp and Margaret Howard.
I used this to make pumpkin muffins and it worked out very well, and think it would with any baked item which is darker in appearance. I used just an eighth cup of Splenda instead of sugar as the prunes were fairly sweet plain and I would prefer to add sweetness based on each recipe. I froze most of it in individual 1/2 cup servings and look forward to using it again.
This is such a GREAT recipe to have for dieting! I made 1 cup and used it in Backpacker Bars. I think it made it drier and chewier than it would have been with butter but was worth it since they were ultra healthy with it. I'll be trying it again in a chocolate recipe. I subbed Splenda granular for the sugar. I used my immersion blender right in the pot to puree it. Made for 1-2-3 hit wonders.