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.
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INGREDIENTS
Nutrition- 32ounces dried pitted prunes
- 8ounces toasted almonds
- 8ounces powdered sugar
- 1
- 1tablespoon lemon juice
- 2tablespoons cognac
For caramel
- 8ounces sugar
- 2tablespoons water
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DIRECTIONS
- Prepare prunes by cutting them in half making a pocket to stuff them.
- In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
- Roll small balls with the almond paste and fill the prunes.
- Let them dry for an hour.
- 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.
- Cover stuffed prunes with caramel and let them cool down until harden.
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