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Lemon Prune Honey Butter

Published on January 11, 2013 • Last updated November 13, 2015 by Elizabeth
lemon-prune-honey-butter

New Years’ Resolution #1: I am not going to eat so many sweet, fattening things in 2013. I’m not. Which is why, when browsing the internet for recipes to use up the leftover half bag of prunes from Christmas’ Jule Ribbe with Prunes & Apples I avoided the recipes such as prune & chocolate torte and even prune and lemon filled doughnuts (which sound rather appealing and slightly unpleasant at the same time). I just know I’d end up eating most of it and well, I just don’t want that kind of calorie consumption at the start of a new year. So, I was ever so virtuous and opted for scaling down the recipe for this lemon prune honey butter From Karen’s Kitchen, which will get spread on toasted homemade bread and bagels over the next few weeks. This can also be used as a butter replacement in baked goods – I do believe a banana bread will be on the books sometime soon to try it out.

I am submitting this recipe to Lavender & Lovage’s monthly Tea Time Treats round-up (alternately hosted by What Kate Baked) for the month of January 2013. The theme is citrus – we’re challenged to come up with a recipe involving citrus for a zingy start to the new year, and this is a perfect recipe for that, as it’s good for you too (for all of you with healthy New Years’ Resolutions and all)!

Lemon Prune Honey Butter
by Elizabeth
A sweet, delicious, nutritious fruity spread.
Ingredients
  • 168 grams dried prunes
  • 150 ml water, divided
  • zest and juice of 1 lemon
  • 113 grams runny honey
  • 1/4 tsp cinnamon
  • pinch cloves
  • pinch allspice
  • 1 tbsp brandy (optional)
Instructions
1. Combine the prunes, 125ml water, lemon zest and juice in a medium stainless steel saucepan.
2. Bring the mixture to a boil and then reduce the heat, cover, and gently simmer for about 15 minutes, until the prunes are tender.
3. Remove from heat, cool slightly, transfer to a food processor and pulse until uniform in consistency, but not liquefied.
4. Return to a clean pan and add the remaining 25ml water, honey and the spices.
5. Stir well and bring to the boil, stirring constantly. Boil hard for 1 minute then remove from the heat.
6. Stir in the brandy. Bottle in a sterilised glass jar.
Details

Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Yield: 1 cup

Category: Recipe

About Elizabeth

Solivagant. Foodie. Calls Shetland home.

Previous Post:Creamy Chicken Pasta Bake
Next Post:Honey Wheat Bagels

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Cooking up a storm at the edge of the world

Image of Elizabeth Atia making a cake in the Aald Harbour Hoose, Shetland. Photograph by Misa Hay from Shetland Wool Adventures.

Welcome to Elizabeth’s Kitchen Diary, Scotland’s most northerly award-winning food blog.

I’m based in the wild and remote Shetland Islands, where I’ve been sharing my adventure-fuelling recipes since 2011.

As seen on Shetland: Scotland’s Wondrous Isles on Channel 5.

“Never underestimate the power of your own story. Life may have taken unexpected turns, but it’s never too late to weave new threads of adventure into your tapestry. Keep spinning those yarns, my friend.

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