Prunes Stuffed With Almonds Recipes

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ALMOND-STUFFED BACON-WRAPPED PRUNES

Provided by Food Network

Categories     appetizer

Time 25m

Yield 24 servings

Number Of Ingredients 3



Almond-Stuffed Bacon-Wrapped Prunes image

Steps:

  • Heat the oven to 450 degrees F/230 degrees C.
  • Stuff the prunes with the almonds. Cut the bacon in half and wrap a piece around each prune. Set on a baking sheet and broil until the bacon is crisp, about 10 minutes, turning once. Serve hot with cocktail picks for spearing.

24 pitted prunes
24 almonds, toasted
12 thin slices bacon

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



Prunes Stuffed With Almonds image

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

1/2-3/4 lb almonds
2 lbs prunes, pitted
4 cups red wine or 4 cups ruby port
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger

CHOCOLATE-COVERED PRUNES

We harvest prunes here on our farm, so that delicious fruit is a staple in our kitchen. While our grandchildren enjoy all the dishes I prepare, these little treats are their favorite.-Alcy Thorne, Los Molinos, California

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 4



Chocolate-Covered Prunes image

Steps:

  • Stuff each plum with an almond or walnut half. Melt chocolate chips in a microwave-safe bowl or double boiler. Add peanut butter; mix well. Dip prunes and place on waxed paper to harden. Store in the refrigerator.

Nutrition Facts :

48 dried pitted plums (prunes), about 1 pound
48 whole almonds or walnut halves
2 cups semisweet chocolate chips
2 tablespoons creamy peanut butter

COUSCOUS WITH PRUNES AND TOASTED ALMONDS

Spiced prunes add a sweet twist to classic couscous in this recipe from "Mourad: New Moroccan," by Mourad Lahlou. Also try: Brown-Butter Couscous, Couscous with Meyer Lemon and Parsley

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 8



Couscous with Prunes and Toasted Almonds image

Steps:

  • Preheat oven to 350 degrees.
  • Place almonds on a baking sheet and toast for 10 minutes until golden brown (break open to check). Let cool.
  • Combine almonds with couscous, prunes, clarified butter, lemon juice, chives, and cinnamon; season with salt.

1 cup whole blanched whole almonds
Classic Steamed Couscous
3/4 cup Spiced Prunes, pitted and cut into 1/4-inch pieces
5 tablespoons Clarified Butter for Couscous with Prunes and Toasted Almonds
6 tablespoons freshly squeezed lemon juice
6 tablespoons chopped chives
1/2 teaspoon ground cinnamon
Coarse salt

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



Acaramelados (Almond Stuffed Prunes) image

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

32 ounces dried pitted prunes
8 ounces toasted almonds
8 ounces powdered sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cognac
8 ounces sugar
2 tablespoons water

PRUNE AND ALMOND TART

Until my move to France, I really didn't feel one way or the other about prunes. But as I've traveled the country, I've discovered the wonders of this rich dried fruit. Something happens to the prunes in this tart as they bake, turning them into almost a sweet, compact candy. Be sure to make a good, strong tea (I used about one tablespoon of loose Earl Grey tea leaves to the two cups of water) for soaking the prunes.

Provided by Patricia Wells

Categories     dessert

Time 1h45m

Yield Eight servings

Number Of Ingredients 9



Prune And Almond Tart image

Steps:

  • At least one hour before preparing the tart, pour the hot tea over the prunes and set aside to marinate.
  • Preheat the oven to 375 degrees.
  • Prepare the cream filling. In a spice grinder or the bowl of a food processor, grind the almonds to a fine powder. Thoroughly blend the almonds with the egg, sugar, brandy and cream. The mixture should be very smooth.
  • Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled, prebaked tart shell. This will seem like a lot of prunes, and you may have to arrange them in two layers. Pour the cream filling over the prunes and place the tart in the center of the oven.
  • Bake until the cream filling has set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle with confectioners' sugar.

Nutrition Facts : @context http, Calories 427, UnsaturatedFat 10 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 124 milligrams, Sugar 10 grams, TransFat 0 grams

1 partially prebaked and cooled flaky sweet pastry shell
2 cups strong black tea
1 pound prunes, pitted
1/4 cup whole unblanched almonds
1 large egg, slightly beaten
5 tablespoons granulated sugar
2 tablespoons plum eau-de-vie or brandy
3/4 cup heavy cream
1 tablespoon confectioners' sugar

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