Prep 30 mins
Cook 0 mins
My grandfather loved prunes, but I don't know too many folks who still do; besides me, that is. This is from a 1965 fund-raising cookbook for Toronto's Women's College Hospital.
- 1 1⁄2 cups pitted prunes
- 2 tablespoons icing sugar
- 1 teaspoon finely grated orange rind
- 1 cup whipping cream
- 1 tablespoon white sugar
- Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
- Whip the cream with the white sugar, then fold into the prune mixture.
- Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.
Rich and delicious - whipped up a batch and have it in the fridge to combat unpleasant side effects from the pain medications prescribed for a periodontal surgery I am undergoing later this morning. I am rather a bit heavy on the prune puree but that is OK as I am using this as a medicinal to thwart the side effect that makes me grumpy. Thanks for posting - the sieving is a step I would ordinarily skip but did this am as I don't want bits getting hung up in the plasters. Thanks for posting. Delicious, nutricious and ever so much tastier than Citrucel. LOL