Description
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.
Ingredients
- Dried Pitted Prunes
- Toasted Almonds
- Powdered Sugar
- Egg
- Lemon Juice
- Cognac
- Sugar
- Water
Instructions
- 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