Acaramelados (Almond Stuffed Prunes)
Recipe: #14150
September 04, 2014
Categories: Desserts, Almond, Plum/Prunes, Italian, Gluten-Free, High Fiber, Low Cholesterol Non-Dairy, Vegetarian, Alcohol, Gifts, more
"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 ... go ahead and tell me. I still take the risk. UPDATE: The ones in the picture I made with out egg and they turned out delish!"
Original is 7 servings
Ingredients
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- FOR CARAMEL
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Nutritional
- Serving Size: 1 (281.1 g)
- Calories 633.9
- Total Fat - 20.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 34.7 mg
- Sodium - 29 mg
- Total Carbohydrate - 110.9 g
- Dietary Fiber - 7.9 g
- Sugars - 93.9 g
- Protein - 10.2 g
- Calcium - 118.6 mg
- Iron - 2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare prunes by cutting them in half making a pocket to stuff them.
Step 2
In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
Step 3
Roll small balls with the almond paste and fill the prunes.
Step 4
Let them dry for an hour.
Step 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.
Step 6
Cover stuffed prunes with caramel and let them cool down until harden
Tips
No special items needed.
0 Reviews
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