Recipe information
Yield
makes 1 1/3 cups
Ingredients
1 cup prunes
1/2 cup brandy
1/2 cup fresh bread crumbs from soft white bread
1/2 cup sugar
Preparation
Soak prunes and brandy in a small airtight container at room temperature overnight. Drain prunes. Puree in a food processor until smooth. Transfer to a small bowl. Stir in bread crumbs and sugar. Refrigerate until ready to use, up to 1 day ahead.
