Recipe information
Yield
makes enough for 1 dozen pinwheels
Ingredients
2 pounds pitted prunes
1/2 cup sugar
2 tablespoons light corn syrup
Pinch of salt
Pinch of ground cinnamon
Preparation
Step 1
Combine all ingredients with 1 cup water in a small saucepan. Cook over medium-high heat, stirring constantly, until most of the liquid has evaporated, about 10 minutes. Remove from heat; let cool completely.
Step 2
Transfer mixture to a food processor, and process until puréed. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
