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Prep 15 mins
Cook 15 mins
This recipe came from my great-aunt Tina. It is very, very old. Honestly if I see this recipe it would never cross my mind to try it, but…I had them when I was a child and they are fabulous!! Times have change and I know we are not suppose to eat raw eggs so if anybody has a suggestion on how to fix that please Z-mail.
- Prepare prunes by cutting them in half making a pocket to stuff them.
- In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
- Roll small balls with the almond paste and fill the prunes.
- Let them dry for an hour.
- Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color.
- Cover stuffed prunes with caramel and let them cool down until harden.
A very interesting recipe! I made a half batch and used pecans and sherry instead of almonds and cognac. Hazelnuts and Frangelico, or almonds and Amaretto would be good! Next time. :-) I had a bit of trouble rolling balls of paste as it was loose, and ended up piping it into the prunes. I think they're perfect at this stage. The caramel drizzled over just became streaks of hardened candy. Sure, it added crunch, but not much flavor and was not worth the trouble. The stuffed prunes alone were good enough! Would be pretty and unique on a tea tray at a shower-type event, garden party, etc. Thanks for an inspiring recipe.