Acaramelados (Almond Stuffed Prunes)

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.

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 32  ounces dried pitted prunes
• 8  ounces  toasted almonds
• 8  ounces powdered sugar
• 1  egg
• 1  tablespoon lemon juice
• 2  tablespoons cognac

• For caramel

• 8  ounces sugar
• 2  tablespoons water

Directions

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