Stuffed prunes


Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
32K 1 1
Grade this recipe:

Last modified on: July 18th 2018

Keywords for this recipe:
For 25 pieces, you will need:

Change these quantities to make: 25 pieces 50 pieces 75 pieces
How long does it take?
Time required for this recipe:
PreparationStart to finish
20 min.20 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Stuffed prunes
Prepare the Armagnac-flavoured marzipan with 113.5 ml ground almonds, 50 ml icing sugar and 1 tablespoon Brandy (Cognac or Armagnac), following this recipe (add the Armagnac as soon the mixture becomes a paste.

Stage 2 - 3 min.
Stuffed prunes
Roll out the Armagnac marzipan with a rolling pin into a slab about 1/2 an inch (1 cm) thick. Use guides or rulers, like in the photo, to get an even thickness.

Stage 3 - 2 min.
Stuffed prunes
Cut the slab into rectangular pieces about the same length as a prune.

Stage 4 - 3 min.
Stuffed prunes
Slice 25 dried prunes in half lengthways.

Stage 5
Stuffed prunes
Assemble the "prunes in disguise" (as the French call them) by inserting a piece of marzipan between 2 prune halves.

Stage 6 - 7 min.
Stuffed prunes
Assemble all the prunes like this.
Remarks
The same idea can be used with other dried fruit or nuts: stuffed dates, walnuts, etc.
Keeping
Several days in the fridge.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,124 Kcal or 4,706 Kj15 gr194 gr28 gr
56 %6 %18 %4 %
Per 100 g
Energetic valueProteins CarbohydratesFats
304 Kcal or 1,273 Kj4 gr52 gr7 gr
15 %2 %5 %1 %
Per piece
Energetic valueProteins CarbohydratesFats
45 Kcal or 188 Kj1 gr8 gr1 gr
2 %<1 %1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Nuts, Egg, Sulfites
How much will it cost?
  • For 25 pieces : 2.34 £
  • Per piece : 0.09 £

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Ground almondsGround almonds: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant-almond muffins, Caramelized apple rice pudding, Amandier (gluten-free almond cake), Moist chocolate cake, Caribbean upside-down cake, ... All
Icing sugarIcing sugar: You can get more informations, or check-out other recipes which use it, for example: Nanou's chocolate cake, Arizona cupcakes, Diamond biscuits, Marzipan (almond paste), Sweet pastry, ... All
Dried prunesDried prunes: You can check-out other recipes which use it, like for example: Prune Far, Agen prune cake, ... All
Egg whiteEgg white: You can get more informations, or check-out other recipes which use it, for example: Chocolate mousse, Succès praliné (praline meringue), Piped petits-fours, Almond macaroon cake, Baked Alaska, ... All
Other recipes you may also like
Passion fruit jellies
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
321K4 2 hours 30 min. July 4th 2018
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
735K 313.7 36 min. January 27th 2017
French croissants
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
608K 24.4 2 hours 34 min. June 26th 2019
Natural leaven
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3rd 2020
Salmon rillettes
Salmon rillettes
A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
276K4.3 2 hours 38 min. March 26th 2013
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-05-26)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page