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 ... 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 recipe yields 7 servings
OK
  • FOR CARAMEL

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 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 & Variations


No special items needed.

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