I used blended plums for a while and I always use them in my traditional takes and chicken pre-cooking. At one point, I seemed to prefer it, but I was shot on this forum for "blended plums" are not BIR enough. Well, one of our most informed BIR sources just confirmed there are BIRs using this aproach exclusively, so who's laughing now? ;-)
Anyways, I didn't find much discernible difference between the two, but like you, I also used them in one occasion where I didn't have the paste and the first few dishes came out quite pleasing at the time.
The good thing is that, nearly all roads lead to rome!