Ingredients

makes enough for 1 dozen pinwheels

　　2 pounds pitted prunes

　　1/2 cup sugar

　　2 tablespoons light corn syrup

　　Pinch of salt

　　Pinch of ground cinnamon

　　

Step 1

Combine all ingredients with 1 cup water in a small saucepan. Cook over medium-high heat, stirring constantly, until most of the liquid has evaporated, about 10 minutes. Remove from heat; let cool completely.

　　

Step 2

Transfer mixture to a food processor, and process until puréed. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

　　Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter