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Pitted prunes
Dried plums without the stone, soft and sweet, for braised meat, pilaf, compotes and baking.
Pitted prunes are dried plums with the stone removed, soft, sweet, sometimes with a light smoky note, ready to use. They are added to braised meat, pilaf, compotes, baking, fillings and game sauces, wrapped in bacon and made into puree and butter.
Calories, proteins, fats and carbohydrates per 100 g of product
Pitted prunes, Raw: Calories 240.0 kcal, Proteins 2.2 grams, Fats 0.4 grams, Carbohydrates 63.9 grams per 100 g of product.
Recipes with this ingredient
Chicken rolls with prunes are a refined dish that combines the tenderness of chicken fillet, the creamy softness of cottage cheese, and the sweet fruity note of prunes. This recipe was born at the intersection of European culinary traditions, where harmony of flavors and exquisite combinations of ingredients are valued. Prunes soaked in the aroma of butter and garlic give the rolls a special depth of flavor, while the crispy crust from breadcrumbs makes each tasting moment special. Baked in the oven to a golden crust, these rolls are perfect for a festive dinner or a cozy family gathering. They are good as a standalone dish but especially shine when accompanied by fresh vegetables or tender mashed potatoes.
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4
60
Braised beef with prunes is an exquisite dish of Russian cuisine that delights with its harmony of flavors. Its roots go back to ancient traditions when the combination of meat and dried fruits symbolized wealth and prosperity. Beef slowly braised with prunes acquires amazing tenderness, while the sweet notes of dried fruits give it a delicate and slightly caramelized taste. The dish has a warming effect, making it perfect for cozy family dinners or festive gatherings. It is prepared in deep sauté pans or pots where the meat absorbs all the aromas of the ingredients. Served hot, usually with a side dish that highlights its rich flavor – for example, with potatoes or grains. It is a true masterpiece that captivates the hearts of connoisseurs of traditional Russian cuisine.
5
6
90
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
3
4
30
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
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30
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
6
3
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
8
2
80
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
6
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45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
3
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60
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
7
4
45
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
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8
45
Beef with prunes on a vegetable bed is an exquisite dish of Jewish cuisine that combines the rich flavor of meat with the delicate sweetness of prunes. Historically, prunes were often used in Jewish cooking to add depth and a special piquancy to dishes. Slowly roasted in the oven, the beef becomes incredibly tender, while the vegetables soaked in meat juices turn into a rich side dish. The light sweetness of prunes harmoniously complements the taste of beef, creating a balanced combination of salty and sweet. This dish not only warms the soul but is also perfect for family dinners or festive tables when you want to delight your loved ones with something special. It is served hot, often with herbs and fresh bread to highlight its deep aroma.
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8
120
Rabbit with apples and prunes in mustard-honey sauce is a refined dish of European cuisine that combines the tenderness of meat, the sweetness of fruits, and the spiciness of the sauce. Rabbit meat, known for its softness and delicacy, harmoniously complements caramelized apples and prunes, creating a rich flavor with a slight acidity. Honey and mustard give the sauce a velvety texture and subtle spicy notes. The dish is perfect for a cozy family dinner or a festive table setting, impressing not only with its taste but also with its aroma. Baked to a golden crust, it retains juiciness while wine and balsamic vinegar add depth to the flavor. It is recommended to serve with tender greens for freshness and balance in composition. The origins of the recipe trace back to medieval European traditions where sweet and spicy combinations were symbols of sophistication.
16
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The recipe is taken from the book "Cuisines of the World. Jewish cuisine.
8
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60
Prunes give the pate not only a fruity flavor, but also a hint of light smokedness. The cognac is not just there for show: the aroma of the oak barrel ennobles the liver. Follow the sequence of actions precisely : first soak the berries in cognac, and only then chop and add everything together. If you do not soak them, but add them separately, then the cognac in such an insignificant dose will be lost in the pate mass, and the prunes, on the contrary, will not merge with it , but will remain in the form of hard inclusions. If the combination of fruit and meat seems too unusual to you, you can leave only the cognac from the prunes.
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10
60