Best 4 Apricot Prune Mui Recipes

Indulge in the delectable flavors of dried fruits with our diverse collection of Apricot Prune Muesli recipes. From classic combinations to innovative twists, these recipes offer a delightful symphony of flavors and textures to kickstart your day or satisfy your snack cravings. Explore the vibrant Apricot Prune Muesli with Yogurt, a wholesome and refreshing breakfast option, or discover the unique blend of Apricot Prune Muesli with Quinoa, a protein-packed and fiber-rich choice. For a quick and portable treat, try the Apricot Prune Muesli Bars, perfect for on-the-go snacking. And don't miss the Apricot Prune Muesli with Chia Seeds, a nutritious and filling breakfast bowl that will keep you energized throughout the day. Each recipe is carefully curated to provide a balanced combination of sweetness, tartness, and crunch, ensuring a delightful culinary experience with every bite.

Let's cook with our recipes!

APRICOT PRUNE MUI

APRICOT PRUNE MUI image

It is a local favorite here in Hawaii. I make this every year during the Holidays for gift giving. Either use mason jars or Holiday themed canning jars or plastic Holiday containers that have tight covers. Add a bow on the top, and it looks so festive. Besides it's "ono" delicious! The photo is not mine but it looks exactly...

Provided by Jo Anne Sugimoto

Categories Fruit Appetizers

Number Of Ingredients 15

Ingredients

4 pkg apricot, dried
4 pkg pitted prunes, dried
2 pkg mango, dried
1/2 lb lemon peel, dried
3/4 lb li hing mui, (chinese preserved dried
plums)
YOU CAN ALSO SUBSTITUTE THE DRIED FRUITS FOR
DRIED CRANBERRIES, DRIED CHERRIES, ETC.
THE SAUCE:
1 lb light brown sugar
3 Tbsp hawaiian rock salt
3 Tbsp whiskey or rum
1 tsp chinese five spice powder
10 whole cloves
1 1/2 c freshly squeezed lemon juice

Steps:

1. Combine all the ingredients for the sauce in a medium saucepan and cook over medium heat for 20 minutes. Lower the heat and cook for another 20 to 25 minutes, stirring occasionally.
2. Remove from heat and cool completely.
3. In a large container, put all the dried fruits together with the cooled sauce, mix well till all the fruits are fully covered with the sauce.
4. Let stand for 4 to 5 days or even longer, covered, in a cool area, stirring occasionally. Makes about a gallon.
5. Fill your containers for gift giving.

PRUNE MUI

Prune Mui image

Make and share this Prune Mui recipe from Food.com.

Provided by Jessica in HI

Categories Low Protein

Time 10m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 lb prune
1/2 lb apricot
1/4 cup sugar
1/2 tablespoon salt
2 lemons, juiced (about 1/2 cup)

Steps:

Stir sugar, salt and lemon together.
Add to prune and apricot mixture.
Let soak overnight, room temp.
Refrigerate.

Nutrition Facts : Calories 88.1, Fat 0.2, Sodium 349.8, Carbohydrate 23.1, Fiber 2.4, Sugar 16, Protein 0.9

ONO (DELICIOUS) PRUNE MUI

Ono (Delicious) Prune Mui image

A good friend gave me a container of this stuff on Christmas, what a wonderful treat it was - it was similar to what my aunt's recipe is but this one was much easier. Enjoy everyone!

Provided by Charmaine Castro

Categories Fruit Desserts

Time 1h30m

Number Of Ingredients 9

Ingredients

8 - 12 oz pkg. pitted prunes
3 Tbsp hawaiian or kosher salt
1 large pkg. lemon peel seed
1 large pkg. li hing mui seed
1 tsp chinese 5-spice powder
1 box brown sugar
2 1/2 Tbsp whiskey
8 whole cloves
1 1/2 c lemon juice, fresh

Steps:

1. Mix all together & soak for 3 - 4 days. Serve

BRISKET WITH DRIED APRICOTS, PRUNES, AND AROMATIC SPICES

Brisket with Dried Apricots, Prunes, and Aromatic Spices image

Provided by Jayne Cohen

Categories Beef Roast Sauté Passover Prune Apricot Spice Spring Kosher Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

2/3 cup quartered dried apricots (about 4 ounces)
9 large garlic cloves
31/2 teaspoons ground cumin
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
1 4 1/2- to 5-pound flat-cut beef brisket
3 tablespoons olive oil
4 cups chopped onions
2 medium carrots, coarsely chopped
1 tablespoon minced peeled fresh ginger
1 teaspoon ground coriander
1/8 teaspoon cayenne pepper
1 cup dry red wine
3 cups homemade beef stock or canned low-salt beef broth
2/3 cup pitted prunes, quartered
Chopped fresh cilantro

Steps:

Combine 1/3 cup apricots, 3 garlic cloves, 1 teaspoon cumin, salt, cinnamon, and 1/4 teaspoon pepper in processor. Using on/off turns, chop to coarse puree. Using small sharp knife, make 1/2-inch-deep slits all over brisket. Set aside 1 tablespoon apricot mixture. Press remaining apricot mixture into slits.
Position rack in bottom third of oven and preheat to 300°F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle brisket all over with salt and pepper. Add brisket to pot and sauté until brown, about 5 minutes per side. Transfer to plate, fat side up; spread with reserved 1 tablespoon apricot mixture. Add onions to same pot. Sauté over medium-high heat 5 minutes. Add carrots, ginger, coriander, cayenne pepper, remaining 6 garlic cloves and 2 1/2 teaspoons cumin; sauté 3 minutes. Add wine and boil until reduced almost to glaze, stirring up any browned bits, about 5 minutes. Return brisket to pot. Add stock and bring to simmer. Spoon some of vegetable mixture over brisket.
Cover pot and place in oven. Roast brisket 2 1/2 hours, basting every 30 minutes with pan juices. Add prunes and remaining 1/3 cup apricots. Cover; roast until brisket is tender, about 30 minutes longer. Cool brisket uncovered 1 hour. Chill uncovered until cold, then cover and keep chilled overnight.
Spoon off any solid fat from top of gravy; discard fat. Scrape gravy off brisket into pot. Place brisket on work surface. Slice brisket thinly across grain. Bring gr avy in pot to boil over medium-high heat. Boil to thicken slightly, if desired. Season gravy with salt and pepper. Arrange sliced brisket in large ovenproof dish. Spoon gravy over. Cover with foil. (Can be made 2 days ahead; refrigerate.)
Rewarm covered brisket in 350°F oven about 30 minutes (or 40 minutes if chilled). Sprinkle with cilantro and serve.

Tips:

To ensure the best flavor and texture, use ripe, plump apricots and prunes.
If using dried apricots and prunes, soak them in hot water for 15-20 minutes before using.
To make the filling, combine the apricots, prunes, sugar, spices, and lemon juice in a saucepan and bring to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, or until the fruit is softened and the filling has thickened slightly.
For the pastry, combine the flour, sugar, salt, and butter in a food processor and pulse until the mixture resembles coarse crumbs. Add the egg and pulse until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
When ready to assemble the tarts, preheat the oven to 375°F (190°C). Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3mm). Cut out 6 circles of dough, each about 4 inches (10cm) in diameter.
Place the circles of dough in tart pans or muffin cups and trim the edges. Fill each tart shell with about 2 tablespoons of the apricot-prune filling. Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbling.
Serve the tarts warm or at room temperature.

Conclusion:

Apricot-prune tarts are a delicious and easy-to-make dessert that can be enjoyed by people of all ages. The combination of sweet apricots and tart prunes creates a unique and flavorful filling, while the buttery pastry crust provides a perfect complement. Whether you are serving them for breakfast, lunch, or dinner, these tarts are sure to be a hit. They are also a great way to use up any leftover apricots or prunes you may have on hand.