California Dried Plum Purée:1 cup (about 8 oz.) pitted California dried plums 6 tablespoons hot waterPlummus:

Plummus is a great way to put a spin on the classic hummus. It’s the perfect snack that will have your friends and family asking for the recipe.Prep time: 10 minutes Cook time: 10 minutes Yields: 4 cups

For California Dried Plum Purée: In a food processor, process dried plums and water until pureed. Set aside. For Plummus: Put the 2 cans of garbanzo beans (with the remaining liquid) into a blender or food processor. Add the tahini, dried plum puree, lemon juice, garlic, salt and spices. Blend until smooth. Serve with crackers, pita or vegetables.

2 15-oz. cans of garbanzo beans (chick peas), drain half of the liquid

¼ cup tahini (sesame seed paste)

5 Tbsp lemon juice3 Tbsp California Dried Plum

purée

PLUMMUS

2 cloves garlic, minced, or 1 tsp of already minced garlic

¾ tsp salt¼ tsp paprika¼ tsp pepper

tsp cayenne pepper

* Recipe courtesy of Leslie Bonci, MPH, RD, CSSD, LDN, for the California Dried Plum Board.

Try these delicious muffi ns for a seasonal treat.

Prep time: 20 minutes Cook time: 10 minutesServes: 120 mini-muffi ns or 24 to 30 traditional size muffi ns

* Recipe courtesy of Leslie Bonci, MPH, RD, CSSD, LDN, for the California Dried Plum Board.

For California Dried Plum Purée: In food processor, process dried plums and water until puréed. For Plumkins: Preheat oven to 350 degrees F. Mix together pumpkin purée, dried plum purée, sugar, oil, vanilla, orange zest and eggs in a large bowl. Add in the remaining ingredients and mix well.Place paper muffin cups (mini size) in mini-muffin tins. Fill of the way with batter. Bake 10 minutes or until a toothpick inserted in the center comes out clean. (Traditional size muffins should bake for at least 30 minutes more.)

1 can (15 oz.) pumpkin purée cup California Dried Plum

purée¾ cup + 1 Tbsp sugar

cup canola oil1 tsp vanilla1 tsp orange zest4 eggs3 cups whole wheat flour

CALIFORNIA DRIED PLUMKINS*

½ cup coarsely chopped walnuts½ cup California Dried Plums, chopped 2 tsp baking soda½ tsp salt1 tsp ground cinnamon½ tsp baking powder½ tsp cloves

California Dried Plum Purée: 1 cups (about 8 oz) pitted California Dried Plums 6 Tbsp hot water

Plumkins:

Ingredients: Handful of rolled oats1 bananaSmall handful of California Dried Plums (about 4) 1 tsp honey 2 Tbsp plain yogurt 1 Tbsp chia seeds ½ cup skimmed/semi-skimmed milk½ cup California Prune juice1 tsp fresh gingerSmall handful of spinach

Instructions: To start, add oats to blender and blend until you have a fine powder. Then add all the rest of the ingredients, except for the milk and the prune juice.

Add enough milk to go half-way up the glass, and top with enough prune juice to cover the solid ingredients.

Blend, adding more liquid to get your preferred consistency.

DETOX SMOOTHIE

A fabulous breakfast smoothie that takes only minutes to prepare and is designed to help kick-start your day. Prep time: 5 minutes Serves: 1 Smoothie

* Recipe courtesy of Jennifer Irvine, UK brand ambassador for the California Dried Plum Board

Instructions:

Place dried fruits in a bowl overnight, covered with cold water.

Add spices, place in a pan and simmer for 40-50 minutes.

Serve hot or cold with yogurt.

SPICED DRIED FRUIT COMPOTE

Ingredients: 8 oz. dried mixed fruit

(California dried plums, apricots, fi gs, apples)8 cloves1 cinnamon stick

This compote is a refreshing fi rst course or a delicious non-fat dessert.Prep Time: 5 minutes Cook Time: 40-50 minutes Serves: 4

Filling (Ganache):Bring the milk, sugar, pecan praline to the simmer and whisk well. Pour it onto the caramelia chocolate and whisk until smooth. Add the orange oil and mix well. Allow the ganache to cool until it is fully cold. This will take about 2 hours.

California Prune Purée:In food processor, process dried plums and water until puréed.

Directions:Using an artist’s paint brush apply a small amount of the scarlet powder into the bottom of each of the heart moulds.

Melt the chocolate in a bain marie to 55°c and allow to stay warm and melted for a couple of hours. This will ensure a shiny and smooth fi nish to your chocolates. Temper the chocolate and line each mould with tempered chocolate making sure you tap the mould to eliminate any air bubbles. Tip out all the excess chocolate to leave a chocolate lined cavity. Place this in the fridge for 15 minutes.

Using a piping bag squeeze a small mount of the puree into each lined heart. Then fi ll another piping bag with the cooled ganache and fi ll the heart just below the top and tap the mould to level. Leave the mould overnight to set.

Now melt and temper the chocolate again and seal the bottoms of the chocolates by scraping along the mould to give a fl at surface, sealing in all the ganache and California Prune puree. Allow to set for 30 minutes then turn the mould carefully to release the chocolates out of their moulds. They will only release if the chocolate has been correctly tempered.

Keep in a cool dry place and enjoy within seven days.

CALIFORNIA DRIED PLUM VALENTINE HEART CHOCOLATES

California Dried Plums, pecan and orange praline—a special chocolate of textures, layers and long intense fl avours.

Filling (Ganache):325g Valrhona caramelia chocolate

125mls Milk

87g Valrhona Pecan praline paste

35g Light Muscovado sugar

15 Drops Essential Oil of Orange

California Dried Plum (Prune) Purée: 100g pitted California Dried Plums

4 Tbsp hot water

Heart Shell:400g 66% Valrhona Caraibe couverture

Decoration:Metallic scarlet edible pigment

California Dried Plums, pecan and orange praline - a special chocolate of textures, layers and long intense fl avours.

* Recipe created by Paul A. Young

• California Dried Plums can make everything from appetizers and salads to entrées and desserts irresistible—and add nutrient value.

• Dried plums help heighten the fl avors of other ingredients, while adding moisture to your dishes.

• Dried plums can serve as a substitute for unhealthy fats or sugars in baked goods without losing fl avor.

• Whether whole, chopped or puréed, adding California Dried Plums is a great way to boost the nutritional value in recipes.

• Dried plums should be a staple in every kitchen because they are economical, require no refrigeration and are a convenient and portable snack.

CULINARY TIPS