What to do with...a bottle of prune juice?

Ha ha. smileys/wink.gif No, really, I can't just throw it out. Isn't there *anything* to be made with it?!

 
okay, if you insist...found this prune cake online. I think I'd 'prepare' any guests you serve it to

by letting them know the ingredient content...if you know what I mean. ;o) For instance, what if they already had their daily prune-whatever dose...you should let them know they're getting a second hit with the cake. smileys/surprise.gif)

http://allrecipes.com/Recipe/Festive-Prune-Cake/Detail.aspx

 
Hey Pat, stop laughing at all the prune cake recipes!

Back in the 60's or 70's, we kids were so happy to be invited to weddings, just to get the prune cake favors!

Wedding favors always used to be a small piece of prune cake, in a little favor box. The cake was like a spice cake, but very moist.

I don't know anyone that makes that cake now, but we always get nostalgic for that cake. I just might try one of those recipe you posted!

 
You might not like the taste of it, but maybe a sauce made

with lightening up the prune juice with another fruit? Add corn starch, vinegar, etc. (I'm just thinking outloud, here).

Wait! Here's a recipe (yum, sounds good but I haven't made it (yet)) for what I was thinking of - good with beef or pork - maybe a little too heavy for poultry:

Beef Brisket with Merlot
-1 (4-to 4 1/2-lb) flat-cut beef brisket, trimmed of most fat
-2 Tbs olive oil
-1 (14 1/2-ounce) can diced tomatoes in juice (preferably fire-roasted)
-1 cup Merlot
-2 lbs onions, sliced
-4 medium carrots, peeled, thinly sliced
-16 garlic cloves, peeled
-1 1/2 c pitted large prunes
-1 Tbs finely chopped fresh thyme
-1/2 cup plus 1 T prune juice
-3 Tbs plus 1 tsp balsamic vinegar
-2 Tbs chopped fresh Italian parsley

Position rack in bottom third of oven and preheat to 325°F. Pat brisket dry; sprinkle all over with salt and pepper. Heat oil in heavy extra-large skillet over high heat. Add brisket and cook until deep brown, about 7 minutes per side. Transfer brisket, fat side up, to large roasting pan.

Add tomatoes with juice and wine to skillet. Remove from heat, scrape up any browned bits, and pour mixture over brisket. Distribute onions, carrots, and garlic around brisket. Add prunes and thyme; drizzle with 1/2 cup prune juice and 3 tablespoons vinegar. Sprinkle lightly with salt and pepper. Cover pan with heavy-duty foil; place in oven.

Braise brisket until tender, about 3 hours 15 minutes. Uncover and cool 1 hour at room temperature. Remove brisket from roasting pan, scraping off juices. Place on work surface; cut across grain into 1/4-inch-thick slices. Spoon off fat from top of pan juices. Place 1 cup vegetables (no prunes) and 1 cup braising liquid from pan into processor and puree. Return puree to pan. Add remaining 1 tablespoon prune juice and 1 teaspoon vinegar to pan. Heat sauce; season with salt and pepper.

Overlap brisket slices in 13x9x2- inch glass baking dish. Pour sauce over brisket, separating slices to allow some sauce to flow between. Rewarm brisket, covered, in 350°F oven for 30 minutes. Sprinkle brisket with parsley; serve.

 
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