Many Recipe.com

June 8, 2008

PRUNES Recipes

Filed under: Fruit Desserts Recipes — Tags: , , — recipemania @ 12:03 am

STEWED PRUNES.
PRUNES are the dried fruit of any one of several varieties of plum trees and are raised mostly in Southern Europe and California. In their fresh state, they are purple in color, but they become darker during their drying. A simple way in which to prepare prunes is to stew them and then add sugar to sweeten them. Stewed prunes may be served as a sauce with cake of some kind or they may be used as a breakfast fruit.

1 lb. prunes
1 c. sugar

Look the prunes over carefully, wash them thoroughly in hot water, and soak them in warm water for about 6 hours.
Place them on the stove in the same water in which they were soaked and which should well cover them. Cook slowly until they can be easily pierced with a fork or until the seeds separate from the pulp upon being crushed. Add the sugar, continue to cook until it is completely dissolved, and then remove from the stove and cool. If desired, more sweetening may be used or a few slices of lemon or a small amount of lemon peel may be added to give an agreeable flavor.

STUFFED PRUNES.
After prunes have been stewed, they may have the seeds removed and then be filled with peanut butter. Stuffed in this way and served with whipped cream or merely the prune juice, they make an excellent dessert. Select prunes of good size and stew them according to the directions just given, but remove them from the fire before they have become very soft. Cool and then cut a slit in each one and remove the seed. Fill the cavity with peanut butter and press together again. Serve with some of the prune juice or with whipped cream.

PRUNE WHIP.
A very dainty prune dessert can be made from stewed prunes by reducing the prunes to a pulp and then adding the whites of eggs.

1 c. prune pulp
1/4 c. powdered sugar
2 egg whites
Whipped cream

Make the prune pulp by removing the seeds from stewed prunes and forcing the prunes through a sieve or a ricer.
Mix the powdered sugar with the pulp. Beat the whites of the eggs until they are stiff and then carefully fold them into the prune pulp. Chill and serve with whipped cream.

PRUNE DESSERT.
Prepare some prune marmalade. Put in a square granite-ware dish, which place inside another dish containing hot water, and cook it in a slow oven until the marmalade is dry enough to retain its shape when cut with a knife. If desired add a meringue as for baked sweet apple dessert, dotting the top with pink sugar. Serve in squares in individual dishes.

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