Every May my Cecile Brunner Rose bush
bursts into bloom,
just so I can make a nosegay
to celebrate Mother's Day...
Their scent seems to bring back so many memories
for so many different people...
some remember this climbing rose
in their grandmother's gardens,
my mother remembers a vast bush of these pink gems
just outside her bedroom window
as a little girl...
This year's nosegay was all the sweeter
with a very simple Plum Butter recipe
that came to me via the Food Revolution Summit,
which was amazing, the summit and the recipes that they shared!
And Happy Mother's Day!
Makes approximately 3 cups
Please use organic!
- 1 pound organic dried pitted dried prunes
- 3 cups filtered water
- Place prunes in a 3.5 quart saucepan and add water to almost cover the fruit, about 1 cup. Bring to a boil, reduce heat and continue to cook until fruit is soft, about 10 to 15 minutes, stirring occasionally.
- Remove from heat and puree fruit with a hand blender, food processor or blender (I used a blender). Be careful not to splatter, the fruit is hot. The hand blender is convenient because you can leave the fruit in the pot (but using the blender means you don't spatter!). The mixture should be very thick. Add remaining water, about 1/2 cup at a time, stirring to incorporate with the hand mixer or blender. Return to the stove and cook another 5 minutes.
- Remove from heat and let cool. Place in jars and refrigerate.
- You can spread this on a slice of sprouted wheat sourdough toast, or a gluten free cracker, or add to yogurt, or use to make a plum sauce (different than the butter)... which is coming up in another recipe that I can't wait to share with you!