Prune and Ginger Danish

Modified the Prune & Ginger Tart filling from Hemsley + Hemsley to spread in this week’s Danish. 250g prunes, 3 tablespoons of coconut oil, 2 teaspoons grated fresh ginger, a pinch of salt, and 2 teaspoons of vanilla extract made a sticky ointment that reminded me of the strange jams that accumulated in the back of my Grandmother’s pantry (fig & ginger marmalade, rhubarb jam, feijoa jelly). Applied half the paste to a roll of NYT Danish Dough, then sprinkled the scrolls with crumbled walnut before baking. Dolloped teaspoonfuls of the other half of the prune mixture into the batter of a batch of berry oat bars as a substitute for raspberries, making them prune and ginger oat bars, I guess.