Wednesday, July 20, 2011

Preserving prunes

There are only so many ways to preserve your garden bounty. The canned prunes from last year are not used up yet, so I had to think of an alternative.


11 kg of prunes in a day - I eat much, but not THAT much.
All neighbours are taken care of, so ....

I made a rich yeast dough:

1,5 kg flour
450 grams suger
200 grams margarine
400 grams butter
zest of 3 lemons
3/8 liter milk
90g fresh yeast
3 eggs

combine as usual, and set to rise for 90 minutes. Install yourself in front of the tv, and half prunes. As much as you can.

sort the prunes onto the rolled out dough....


make the "Streusel" dough.
Roughly combine:
800g flour
400g butter
400g sugar

distribute the crums over all your trays.



bake for about an hour.


I pack two pieces into a freezer bag, and I have a treat whenever I want.



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