Prep 30 mins
Cook 40 mins
As requested. Can substitute any mixed dried fruit for prunes if desired.
- 3⁄4 cup water or 3⁄4 cup orange juice
- 1⁄3 cup fresh lemon juice
- 2 cups pitted prunes
- 1 cup dark raisin
- 1⁄3 cup sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄2 cup chopped walnuts (optional)
- Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
- Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
- Make sure the bottom does not stick and the mixture doesn't boil.
- Remove pot from heat and allow contents to cool for 5 minutes.
- Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
- Add a bit more orange juice or water to thin the puree if necessary.
- Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
- Filling should be thick and moist.
- Chill filling slightly before using.
- Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
- If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.
I had to do some substitutions here, but it turned out great as the filling for crescent rolls. I substituted a bit of lemon extract for lemon juice, added two "wild sweet orange" tea bags to the prune-brew, and added a quarter cup of sherry for 1/4 cup of water. It was yummy, yummy.