DANISH - PRUNE FILLING
Make and share this Danish - Prune Filling recipe from Food.com.
Provided by UnknownChef86
Categories Breakfast
Time 30m
Yield 1 1/3 cups
Number Of Ingredients 6
Steps:
- Put prunes, water and sugar into a saucepan.
- Heat and simmer until prunes are soft, plumped and have absorbed most of the liquid.
- (Can be done in a Microwave).
- Puree in food processor, transfer to a bowl and stir in lemon juice,vanilla and cinnamon Scrape filling into a small container and cool to room temperature.
- Seal container and chill.
- Will keep refrigerated for two weeks.
PRUNE-FILLED DANISH
When I'm short on time, I often find myself making this simple yet tasty danish. You'll love the quick and easy crust and the subtle prune flavor.
Provided by Taste of Home
Time 50m
Yield 12-16 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring plums and water to a boil. Cover; remove from the heat and let stand 10 minutes. Drain; reserving juice. , Unroll one tube of rolls and press into a greased 13-in. x 9-in. baking pan. Spread with half of the frosting. Cover with plums. Combine 1 tablespoon butter and 1 tablespoon reserved plum juice; drizzle over plums. , Roll out remaining rolls into a 13-in. x 9-in. rectangle. Place over plums. Combine remaining frosting and butter with 1 tablespoon plum juice. Carefully spread over dough. , Bake at 375° for 25-30 minutes or until golden brown. Cool for 10 minutes. Combine confectioners' sugar with 1-2 tablespoons plum juice; drizzle over cake. (Discard remaining plum juice).
Nutrition Facts :
PRUNE DANISH
Steps:
- Roll pastry on floured surface to 2 20 inch x 15 inch rectangles. Trim edges evenly. With a sharp knife cut into 12 5 inch squares. Spoon a rounded tablepoon prune filling onto center of each square; bring 2 opposite corners over filling to overlap about 1 inch. Place on cookie sheets 2 inches apart. Let rise in a warm place until double in bulk, about 30 minutes. Brush with beaten egg. Place in hot oven (400?f); lower heat immediately to 350?f, then bake for 20 minutes. Warm corn syrup slightly in small saucepan; brush over pastries; bake 5 minutes more. Remove to wire rack; cool. You may substitute cherry or apple pie filling, or apricot preserves for the prune filling.
Nutrition Facts :
DANISH ROAST GOOSE WITH PRUNES & APPLES
This is a traditional Christmas Eve dinner served with sweet & sour red cabbage, glazed potatoes and new carrots. The prunes & apples are served as a side dish. You can start the first 30 minutes of roasting at 400F then turn to 375F for the balance of the cooking time. Your goose should not be over 10 lbs or it could be tough
Provided by Bergy
Categories Goose
Time 3h35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the pitted prunes overnight.
- Clean out all excess fat from the goose (keep the fat to render for later use).
- Rub the goose inside and out with the lemon salt& pepper.
- Stuff the bird with the prunes& apples and truss the bird.
- Prick the goose all over to help the fat escape while roasting.
- Place the goose on a roasting rack on it's side in a 375F oven.
- After 30 minutes pour off the fat.
- Pour in the boiling stock& continue cooking.
- Baste the goose from time to time.
- After 1 1/2 hours turn the goose on it's other side.
- Roast for another 1 1/2 hours.
- 30 minutes before the goose is cooked pour off the pan juices, leave to cool and skim off the fat.
- During the last 15 minutes of cooking lay the goose on it's back leave the oven door ajar to allow the skin to crisp or alternatively baste with several tablespoons of cold water.
- Use the pan juices (fat removed to make your gravy).
DANISH APPLE AND PRUNE CAKE
This cake is truly delicious and has been a firm favourite in our family for years. Great for special occasions when you have people over. It keeps well for at least a week in an airtight tin.
Provided by Simon G
Categories Dessert
Time 1h25m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375F / 190°C.
- Cream together 125g butter and 170g sugar.
- Add well beaten aggs, almonds, self-raising flour, milk, vanilla and baking powder.
- Alternatively, place all these ingredients in a food processor for 10 seconds. Run a spatula around the bowl and process for a further 5 seconds.
- Either way, place the batter into a well greased 23 cm torte tin.
- Stone prunes and coarsely chop and place on batter.
- Mix walnuts with 2T sugar and spoon over the batter.
- Thinly slice apples and place over the top of the walnuts.
- Bake the cake for 40 minutes.
- Carefully remove the cake from the oven by pulling out the rack it is sitting on.
- Quickly sprinkle over the apples 3T sugar, cubed butter and cinnamon.
- Slide the cake back into the oven and bake for a further 15 to 20 minutes or until a skewer comes out clean from the centre of the cake.
- Serve the cake with whipped cream.
Nutrition Facts : Calories 267.8, Fat 16.3, SaturatedFat 5.8, Cholesterol 44, Sodium 178.3, Carbohydrate 28.9, Fiber 2.5, Sugar 20.6, Protein 4.3
DANISH ROAST PORK WITH PRUNES (FLASKESTEG MED SVESKER)
Make and share this Danish Roast Pork With Prunes (Flaskesteg Med Svesker) recipe from Food.com.
Provided by AB_Fan
Categories Pork
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cut deep slits in pork loin and insert prune halves.
- Rub with the salt, pepper, and ginger.
- Roast uncovered in a 325° oven for about 1.5 hours.
- When done, remove from roasting pan.
- Heat pan drippings; stir in the flour, then add the prune juice and water.
- Season with salt and pepper to taste and cook until thickened.
- Stir in the jelly and serve the gravy over the sliced pork.
Nutrition Facts : Calories 538.2, Fat 31.9, SaturatedFat 11, Cholesterol 136.1, Sodium 679.4, Carbohydrate 15.2, Fiber 1.4, Sugar 8.2, Protein 45.9
DANISH FRUIT STUFFED PORK ROAST
This apple and prune stuffed roast is traditionally served at Christmas in Danish families. It makes a wonderful company dish any time of the year though. For an extra special touch, try making the stuffing with raisin bread.
Provided by MarieRynr
Categories Pork
Time 2h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 325*F.
- Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side. Sprinkle the roast with the salt and pepper.
- to prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 1o minutes or until prunes are tender. Drain and coarsely chop. Set aside.
- In the same saucepan, melt the butter over moderate heat. Add onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon and cardamom.
- Place the bread cubes in a large bowl. Stir in the onion mixture, prunes and apple. Drizzle with the apple juice, tossing until moistened. Spoon about 3 TBS into eacb pocket of the roast. Spoon the remaining stuffing into a buttered casserole; cover and refrigerate.
- Place the roast, rib side down, in a roasting pan. Roast for 1 3/4 to 2 1/4 hours or until a thermometer inserted in the center of roast registers 155*F. (Cover the roast loosely with foil after 1 hour, so the stuffing doesn't overly brown).
- Bake the covered casserole of stuffing along side of the roast during the last 30 to 40 minutes of roasting.
- Let the roast stand for 15 minutes befroe carving, serving the stuffing in the casserole with the roast.
Nutrition Facts : Calories 651, Fat 34.1, SaturatedFat 12.9, Cholesterol 163.4, Sodium 348.7, Carbohydrate 36.8, Fiber 3, Sugar 17.4, Protein 48.3
DANISH APPLE AND PRUNE CAKE
Sounds delish! Saving it for a rainy day - comes from a little book called "Taste The Quality of California Prunes" that was handed out at Holland & Barrett
Provided by McCarthy
Categories Dessert
Time 1h
Yield 1 cake, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190C/375F/Gas mark 5. Grease a 23cm loose-boittomed cake tin.
- Cream together the butter and muscovado sugar until light and fluffy. Gradually add the eggs, a little at a time. Fold in the ground almonds, flour and baking powder, then gently stir in the milk to make a butter. Pour the cake mixure into the prepared tin. Scatter the prunes on top of the cake mixture. Mix the walnuts and caster sugar together and sprinkle these over the prunes.
- Core the apples and thinly slice into wedges - place these over the walnuts and bake in the oven for 40 minutes. Remove the cake from the oven and scatter over the remaing cubes of butter, cinnamon and remaining sugar. Bake for another 15 minutes until a knife inserted into the cake comes out clean. Serve cut into wedges with a dollop of creme fraiche.
- Per Serving 444 kcalories, protein 6.3g carbohydrate 45.8g fat 27.9g saturated fat 11.2g, fibre 3.2g, sugar 37.6g, salt 0.2g.
Nutrition Facts : Calories 484.9, Fat 27.6, SaturatedFat 11.2, Cholesterol 95.1, Sodium 283.2, Carbohydrate 57.4, Fiber 5, Sugar 38.4, Protein 7.5
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