Recipe by mollypaul
A gluten-free fruit dessert from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- 1⁄2 lb prune
- 2 cups water, hot (just below the boiling point)
- 1 cup sugar
- 1⁄8 teaspoon salt
- 1 inch cinnamon stick
- 1⁄2 cup water, boiling
- 1⁄3 cup cornstarch
- 1 tablespoon lemon juice (fresh is best)
Directions See How It's Made
- Wash prunes, cover with hot water and let stand for an hour; simmer until soft.
- Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes.
- Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly.
- Remove cinnamon and add lemon juice.
- Pour into a mold, chill and serve with cream.
- **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts).