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.
Provided by MsPia
Categories Candy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 532.5, Fat 20.6, SaturatedFat 1.8, Cholesterol 31, Sodium 14.3, Carbohydrate 83.8, Fiber 4.2, Sugar 76.7, Protein 9.1
PRUNES STUFFED WITH ALMONDS
Posted for Zaar World Tour 2005. From a cookbook of food along the Danube, this recipe is Hungarian. Technically a side dish, not a dessert. Can be served with turkey. (I wouldn't but then I'm a vegetarian.) I have not tried this recipe yet.
Provided by Kumquat the Cats fr
Categories Plums
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Blanch almonds by placing in bowl and cover with boiling water. Let stand for 5-10 minutes. Drain, let cool and rub skins off each almond.
- Stuff each prune with a blanched almond. Place in saucepan and add wine and seasonings. Simmer for 10-15 minutes over low heat.
Nutrition Facts : Calories 543.7, Fat 15.5, SaturatedFat 1.3, Sodium 103.5, Carbohydrate 81.3, Fiber 11.5, Sugar 45.5, Protein 8.9
PRUNE AND ALMOND BRAISED SHORT RIBS
When the chef Tony Maws's grandparents died, he decided to start having Passover Seder at his restaurant, Craigie on Main in Cambridge, Mass. This short rib recipe, brought to The Times in 2011, was among the dishes he served, both to his family (on the first night) and his diners (on the second and third nights). It's a Sephardic take on his grandmother's tsimmes and brisket, prepared a day in advance and refrigerated to let the flavors meld and the fat float to the top to be skimmed. Serve it as part of a Seder, or for just about any special occasion. It is sure to impress.
Provided by Joan Nathan
Categories dinner, main course
Time 3h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Heat oven to 325 degrees. Season short ribs or flanken with salt and pepper. Place a heavy wide pan over medium-high heat. Add the fat or oil and heat until shimmering. Add beef and brown well on both sides. Transfer to a plate.
- Add onion, carrots, celery, garlic and ginger to the pan, and stir until the onions begin to brown, about 3 minutes. Add port and wine, scraping the bottom of the pan with a wooden spoon. Simmer until reduced by half, about 10 minutes.
- In a large Dutch oven or heavy braising pan, combine 2 cups of the prunes, 1 cup almonds, and the mushrooms. In a piece of cheesecloth, tie up 1/4 cup of the parsley with the thyme, bay leaf, cinnamon, clove, star anise and orange zest, and add to the pot. Add the meat, the vegetable mixture and enough stock to cover. Place over high heat to bring to a boil, then transfer to the oven. Cook, covered, until the meat is falling off the bones, about 2 1/2 hours. Cool completely in the pan, then refrigerate overnight or until well chilled.
- Skim the fat, then transfer beef to a large bowl, discarding any loose bones. Discard the cheesecloth packet, and transfer remaining broth and vegetables to a food processor. Purée, then return to a clean pan. Add meat and remaining 2 cups whole prunes. Place over medium-low heat, stirring occasionally, until gently reheated. Garnish with remaining 1/4 cup parsley and 1/4 cup almonds.
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