Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Acaramelados (Almond Stuffed Prunes) Recipe
    Lost? Site Map

    Acaramelados (Almond Stuffed Prunes)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    MsPia's Note:

    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.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For caramel

    Directions:

    1. 1
      Prepare prunes by cutting them in half making a pocket to stuff them.
    2. 2
      In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
    3. 3
      Roll small balls with the almond paste and fill the prunes.
    4. 4
      Let them dry for an hour.
    5. 5
      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.
    6. 6
      Cover stuffed prunes with caramel and let them cool down until harden.

    Ratings & Reviews:

    • on May 01, 2008

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Acaramelados (Almond Stuffed Prunes)

    Serving Size: 1 (109 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 532.4
     
    Calories from Fat 185
    34%
    Total Fat 20.6 g
    31%
    Saturated Fat 1.8 g
    9%
    Cholesterol 31.0 mg
    10%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 83.8 g
    27%
    Dietary Fiber 4.1 g
    16%
    Sugars 76.6 g
    306%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    dried pitted prunes

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites