Recipe by Kumquat the Cat's friend
Posted for Zaar World Tour 2005. From a cookbook of food along the Danube, this recipe is Hungarian. Technically a side dish, not a dessert. Can be served with turkey. (I wouldn't but then I'm a vegetarian.) I have not tried this recipe yet.
Top Review by CraftScout
I think if someone liked prunes a lot, this recipe would be worth an extra star. Me, I don't like them, but I don't dislike them. I expected them to rehydrate like raisins do, keeping their firmness, but the insides got a little gooshey for me. DD6 pouted as she took her first bite until I reminded her that it was an almond inside, not a pit! lol The sauce was nice, and I went ahead and made a reduction of it, which was very nice for dipping our roast in. Very well written recipe, thank you for sharing. :) made for ZWT4.
- 1⁄2-3⁄4 lb almonds
- 2 lbs prunes, pitted
- 4 cups red wine or 4 cups ruby port
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon ginger
Directions See How It's Made
- Blanch almonds by placing in bowl and cover with boiling water. Let stand for 5-10 minutes. Drain, let cool and rub skins off each almond.
- Stuff each prune with a blanched almond. Place in saucepan and add wine and seasonings. Simmer for 10-15 minutes over low heat.