Chef Tips

California Prunes have come a long way in our culinary lexicon. This humble and hardworking fruit has become more than just a hand snack; they have become one of the most versatile ingredients that are simultaneously tasty, texturally enhancing and healthy. In pairing California Prunes with unusual ingredients, such as olives, miso and even anchovy, this versatile fruit becomes instantly savory and texturally “meaty” – an important leader in our efforts toward a plant-forward diet.

California Prunes are the most versatile of all dried fruits that can be used in a myriad of culinary applications. The prune’s versatility is due to its singular ability to incorporate a deep, rich flavor complexity and earthy umami qualities to bring out the best in recipes ranging from sweet to fermented, from espresso and cocoa to vinegar and tamari.

My cooking is all about big delicious flavours and great combinations… California Prunes are an incredible product, they’re versatile, they’re delicious, they’re nutritious, they can help you reduce fat and sugar (which I think is only a good thing) but still allow you to deliver great flavours and that’s what it’s all about – great cooking, great flavours, great nutritional value.

I am proud to say that I’m the only chocolatier in London that works in a truly artisanal way. We never add compounds, concentrates, essences, preservatives or additives to our chocolates, preferring to keep our unique blend of fine ingredients entirely pure and fresh. It is this pursuit of outstanding, first-class ingredients offering unrivalled quality that first led me to experiment with California Prunes more than three years ago. The climate and growing conditions, the incredible expertise of the Californian farmers, as well as the sophisticated harvesting techniques all point to California producing the best prunes in the world – a statement proven by the fact that more than 70 countries import California Prunes because of the legendary flavour and quality.

I’ve discovered that great things can be created using this incredibly versatile super fruit! Naturally, as someone who has an established reputation as a creative flavour alchemist, my initial interest lay in the intense, rich, entirely natural flavour and sweetness hit that could be achieved by the inclusion of California Prunes in a recipe. But as a professionally trained chef, I’m also interested in their ability to deliver improved texture and add moisture and in addition, because they are naturally free of fat and saturated fat, the important role they can play in reducing the fat content of any recipe in which they feature.

I’ve created a number of chocolates and baked goods that incorporate California Prunes and the results have always been outstanding. For me, this is a staple ingredient that any food professional should be using in their culinary creations, not just due to the amazing flavour/inherent sweetness and moistness combination that California Prunes can add, but also because of the clear health benefits associated with any natural ingredient which helps to cut down the fat.

My history with prunes began in my early childhood. My mom was very fond of prunes and she used to prepare many delicious and traditional Polish dishes with prunes such as pork or chuck roast stuffed with those fruits. Memories of those meals stayed with me until these days making California Prunes one of my favorite ingredients. Nowadays, when I run my own kitchen and have my own TV shows, I often use California Prunes in my culinary inspirations due to their amazing versatility. They are a great match not only for meat, as my mom used to cook them and what I still think is the best combination for the California prune; meat, herbs, and prunes, but also for oatmeal, sweet breakfast or healthy desserts. California Prunes give natural sweetness and something extra to delicacies. They make them healthy, tasty and extraordinary. Everything that I need in my dishes and I know my recipients will love.

California Prunes are a very versatile ingredient since they can be used both for sweet and salty recipes. It allows different combinations with salty elements with a pick of sourness, bitter taste and even spicy. The most important thing to understand is that with dried prunes it is possible to find a unique balance of tastes in different recipes.

We launched a partnership with California, in particular with the California Prune Board, consisting of about 800 producers. We met and Lily, an excellent prune chocolate, was born. It is a co-branding activity because each product supports each other in promotion. True excellence that marries in one product.

Purée is suitable for a wide spectrum of applications besides mixing it into a dough and it expands the flavor range.

Someone who makes French pastries might be surprised. ‘Madeleines without butter?’ It was the first time I myself had ever used prune purée for cakes. But when you actually try using it, the result is so moist and delicious. I felt that depending on the type of cake, it is a possible option as a substitute for butter. It’s an ingredient that’s good for you too, so it’d be worth experimenting with new ways to make things with it.