Prune in bakery: advice, tricks and recipes from bakers to perfectly master its use and how to incorporate it into your creations.
The prune, an undisputed reference for professionals in the restaurant and food trades.
With its natural sweetness, a soft texture, and a concentrated flavor, the prune finds its place in many recipes in all seasons. More than a fruit, it’s an all-rounder. Sweet or savoury, on a picnic or at a wedding buffet, prunes are everywhere and all the time.
Fruits that are not snobbish, that can be adapted in sophisticated or simple preparations according to needs and inspiration.
BROVER pitted prune
Prune d’Agen, as it should be, our prune is extra soft and comes from a quality French sector.
Very popular with professionals in the food industry, our prunes are pitted and ready to use. Versatile, rich in complex flavors, it is your ally of taste. These fruits are particularly pleasant as an accompaniment to sweet and savory specialities, from appetizers to caterer-restaurant dishes.
Think of prunes for your savoury dishes
Prunes have a naturally sweet flavor and juicy texture. In savory dishes, this sweetness contrasts pleasantly with other saltier or more spicy ingredients, creating a balance of taste.
Add our prunes to your savory dishes such as tagines, stews, meat sauces, and even salads. They add a sweet and tender note, which goes well with rich meats like lamb, pork, or chicken. On a skewer of duck or chicken, caramelized in maple syrup to enhance a winter salad, with pecans, there are many recipe ideas.
BROVER prune corin
We also offer prune corin for fillings and inclusions, bringing a richness of flavours that is very much appreciated in many recipes.
Inserted into a cake, muffins, flan or special bread.
The delicious spices of prunes
Whether as a savory dish or in a pastry, the prune goes wonderfully well with many spices, such as cinnamon, which adds a soft warmth and a note that blends with greed to the natural sweetness of the prune.
Cardamom and its lemony and spicy flavor adds an interesting and complex dimension to prune dishes. Ginger introduces a subtle warmth and a slightly pungent flavor that can complement the sweetness of prunes.
The vanilla bean promises a sweet and aromatic touch that also goes well with prune-based desserts. Star anise brings its subtly aniseed flavor, Clove, a warm and spicy note, to be used sparingly so as not to overpower the other flavors.
Nutmeg can be used in moderation to add a touch of warmth and nuttiness to prune dishes. Finally, a pinch of black pepper can add a slight intensity and counterbalance the sweetness of the prunes.
