Skip to main content
Epicurious
Cookbooks

Prune Filling

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

  1. 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.

Martha Stewart's Cookies
TagsCondimentBrandyAlcoholBeveragesPruneDried FruitFruitDairy FreeNut FreeVeganVegetarianFood ProcessorCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like banana pudding cake and beer can chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Raspberry–Brown Butter Skillet Cake
Assembled right in the skillet, no bowls needed.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
Pork Tenderloin With Street Corn
Stir-frying slices makes this dinner doable on any given night.