Crumble or crisp? We support a little dessert identity crisis, especially when prunes are involved. This one is juicy, jammy, buttery on top, and exactly the kind of spring-to-summer baking situation worth getting your spoon ready for.
Get the recipe from @mackievicz : /p/plum-and-prune-crumble-or-crisp
#CAPrunes #CAGROWN #plumcrisp
Sweet, crunchy, chocolatey, and just refined enough to make you feel like you made a smart snack choice. These prune and almond clusters are what happens when treat-yourself meets ingredient-with-benefits.
Get the recipe from our friends at @saltandwind : /chocolate-covered-prune-and-almond-clusters-recipe/
#CAPrunes #cagrown #chocolate
Turns out aging gracefully can taste pretty good. California Prunes have been quietly minding their business and showing up with sweetness, versatility, and the kind of everyday goodness that makes healthy habits feel a lot less like a chore.
Learn more: /articles/aging-gracefully-with-california-prunes/
#CAPrunes #CAGROWN #healthyhabits
Mother’s Day calls for brunch that feels special without requiring a restaurant wait list and a minor miracle. This ricotta-stuffed French toast brings creamy, custardy, sweet-savory excellence to the table—and yes, mom deserves the good plate.
Get the recipe: /recipe/tracy-malechek-ezekiels-ricotta-stuffed-french-toast/
Ingredients:
Ricotta Filling:
3/4 cup ricotta
1 each lemon’s zest
pinch kosher Salt
pinch sugar
French toast “custard”
2 eggs
1 cup whole milk
1 cup heavy cream
1/2 tsp vanilla
1 TBSP sugar
pinch kosher Salt
2 tsp cinnamon ground
Prune compote
1 3/4 cups Prunes 250g
1/4 cup Sugar 50g
2 tsp Corn starch
2-3 TBSP Orange juice juice from one orange
1 cup Water
1/4 tsp Kosher salt
1/4 tsp Cinnamon
1/4 tsp Ginger
1/8 tsp All spice
To assemble and serve:
8 pieces of thinly sliced sourdough 1/4 in thick
1 Lemon
½ cup Powdered sugar
Maple syrup
4 sprigs of fresh thyme picked
¼ cup Toasted Walnuts roughly chopped
Finishing salt like Jacobson or Maldon
Instructions
Make the ricotta filling: Mix all ingredients in a small bowl.
Make the custard: In a 9 x 13-inch baking pan, whisk eggs until fully combined, then whisk in remaining ingredients.
Make the compote: Bring orange juice and cornstarch to a boil over high heat, whisking often to remove lumps. Add remaining ingredients and cook over medium-low heat for 15–20 minutes, until thick and jammy and the California Prunes begin to break down. If compote gets too thick, add a splash of water.
Assemble: Place all 8 sourdough slices on a sheet tray or work surface. Divide ricotta filling among 4 slices, then top with remaining bread to make sandwiches.
Heat a large nonstick pan or griddle over medium-high heat. Dip each sandwich in custard until coated, but no longer than 1 minute to prevent sogginess.
Cook French toast in batches, 1–2 minutes per side, until golden brown.
Serve one French toast sandwich per plate. Top with prune compote, microplaned lemon, thyme, powdered sugar, a pinch of finishing salt, and a drizzle of maple syrup.
#CAPrunes #cagrown #frenchtoast
Hummingbird cake walked into brunch and California Prunes said, “let’s make this interesting.” The result is cozy, fruity, and exactly the sort of bake that gets people hovering near the cake stand pretending they’re just passing through.
You'll want this recipe: /hummingbird-prune-coffee-cake/
#CAPrunes #hummingbirdcake #CAGROWN @thebakefeed
Some restaurants know how to make an ingredient sing, and Arandas clearly didn’t come to whisper. If you love bold flavors and clever twists, this story about prune-forward Mexican dishes is the kind of delicious rabbit hole worth going down.
Learn more: /articles/arandas-restaurant/
#CAPrunes #CAGROWN #mexicanfood @arandashealdsburg
📷 : @jamescollier
A Mexican twist on an old-fashioned prune cake, and we're here for it. Moist, warmly spiced, and topped with dreamy icing, this Café de Olla–inspired dessert brings espresso, cinnamon, clove, and California Prunes together in the most delicious way.
Get the recipe from our friend @holajalapeno : /recipe-for-prune-cake/
#CAPrunes #cagrown #cafedeolla
Homemade granola has big “I’ve got my life together” vibes, especially when prune purée brings the sweetness without overdoing it. Make a batch now and enjoy that smug little feeling every time breakfast magically appears.
Make it: /recipe/grain-free-homemade-granola/
#CAPrunes #CAGROWN #granolaIngredients
Ingredients:
½ cup unsweetened coconut flakes
2 cups slivered raw almonds
1 ¼ cup raw pecans
1 cup raw walnuts
3 TBSP chia seeds
1 TBSP flax seed meal
1 ½ tsp ground cinnamon
2 TBSP maple sugar
¾ tsp coarse kosher salt
3 TBSP coconut oil
1/3 cup maple syrup
¼ cup prunes finely diced
¼ cup roasted unsalted sunflower seeds
Instructions
Preheat the oven to 325°F (160C) with rack in the center position.
In a large mixing bowl, combine the coconut, almonds, pecans, walnuts, chia seeds, flax, cinnamon, maple sugar, and salt.
In a small saucepan over low heat, warm the coconut oil and maple syrup over low heat until they melt together. Pour this mixture over the dry ingredients and mix well to coat.
Spread the mixture in an even layer on a large sheet pan and bake for 20 minutes. Remove from the oven, stir, add diced prunes and sunflower seeds, stir again and spread back into an even layer.
Increase the oven temperature to 340°F (170C) and return to the oven for another 5 minutes, or until deep golden brown. Remove from the oven and cool completely.
Store tightly sealed in an airtight container for up to a few weeks. #healthyeating #homemade
Carrot sticks finally found their personality. This prune miso dip brings sweet, savory, and umami into one bowl, which means snack time suddenly feels a lot more interesting and slightly too fancy for a weekday.
Get the recipe created by our friends at Hawks Public House: /recipe/prune-miso-dip-for-carrots/
Ingredients
1 cup California Prunes
1/2 cup balsamic vinegar
1/2 cup water
4 TBSP miso paste
4 TBSP extra virgin olive oil
1 tsp kosher salt
Cilantro leaves for garnish
8 Nantes carrots peeled
Instructions
For the Prune Miso Dip:
Place the prunes, balsamic vinegar and water in a sauce pot. Bring to a simmer and turn off the heat and let prunes rehydrate.
Once the prunes are cool, transfer to the bowl of a good processor. Puree the rehydrated prunes with the miso paste and slowly drizzle in the olive oil. Season with salt. Place the prune dip in a bowl and garnish with cilantro leaves.
For the Charred Nantes Carrots:
Preheat the broiler on high. To char the carrots, apply a thin film of olive oil and season with kosher salt. Place the carrots on a baking sheet and put under the preheated broiler, let them cook until they have a charred look, about 5 minutes.
Remove from the oven and let cook. Cut the carrots into 3 inch (9cm) batons and place them on a platter around the prune dip.
#CAPrunes #cagrown #misodip
Quesadilla night just got a little smarter and a lot more delicious. A touch of prune purée adds sweet-savory depth that plays ridiculously well with melty cheese, proving once again that prunes are not here to be underestimated.
Get the recipe: /recipe/quesadilla/
#CAPrunes #cagrown #quesadilla
I had such an inspiring weekend @cherrybombe jubilee and had a blast creating the Midnight Orchard Confection for @caprunes and @ghirardelli . Look for the gluten-free cardamom sable cookie sandwich filled with a California prune orange pate de fruit all enrobed in the new Ghirardelli dark coating both in the bakery and as a recipe posted online!
Cherry, prune, fizz… now add ice cream. Inspired by this homemade Cherry Dr Pepper by @thismessisours , we’re taking it one delicious step further and turning it into an ice cream float—bold, nostalgic, and very ready for dessert duty.
Get the recipe: /cherry-dr-pepper/
#CAPrunes #cagrown #cherrydrpepper
