Spiced Prune Filling                            D.Breads and Sweet Doughs No.044
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|Yield:    1 Portions                                      Each Portion: Gallon|
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|Pan Size:                                                              Temp.: |
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Prunes, Dried       |  6LB     | 1.25 Gal | 1. Cover prunes with water; cook  |
|Cold Water          |          | 1.00 Gal |    slowly 20 to 30 min or until   |
|                    |          |          |    tender.Remove from heat;drain; |
|                    |          |          |    reserve juice for use in Step  |
|                    |          |          |    2.Cool;remove pits;chop prunes |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|  3LB     | 6.75 Cup | 2. Mix sugar, cinnamon, & cloves  |
|anulated            |          |          |    together; combine with prunes  |
|Cinnamon            |          | 1.00 Tbsp|    and reserved juice.            |
|Cloves, Ground/mince|          | 1.00 Tbsp| 3. Bring to a boil; cook 3 min.   |
|d                   |          |          |    or until thick, stirring       |
|                    |          |          |    occasionally; cool.            |
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NOTE:  1. In Step 1, 6lb 14oz (1-No.10 cn) canned, whole, unpitted    
          prunes may be substitued for dried prunes.                  
       2. This filling may be used in a variety of sweet dough prod-  
          ucts. See Recipe Card D-G-7, Guide for Sweet Dough Makeup.