Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
36 K 1/5 (1 reviews)
20 min.
Easy
25 pieces
5 IngredientsLast modified on: July 18th 2018
For 25 pieces, you will need:
- 1
50 g ground almonds - 2
50 g icing sugar - 3
1 teaspoon egg white - 4
1 tablespoon Brandy (Cognac or Armagnac) - 5
25 dried prunes - Total weight: 370 grams
Change measures:
Times for this recipe
Preparation: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Prepare the Armagnac-flavoured marzipan with 50 g ground almonds, 50 g 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.
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.
Cut the slab into rectangular pieces about the same length as a prune.
Stage 4 - 3 min.
Slice 25 dried prunes in half lengthways.
Stage 5
Assemble the "prunes in disguise" (as the French call them) by inserting a piece of marzipan between 2 prune halves.
Stage 6 - 7 min.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=6 % | 190 RDI=20 % | 30 RDI=4 % | 1,120 RDI=60 % | 4,700 RDI: 60 % |
| Per 100 g | 3 RDI=2 % | 50 RDI=5 % | 7 RDI=1 % | 300 RDI=20 % | 1,270 RDI: 20 % |
| Per piece | 0 | 7 RDI=1 % | 1 RDI=0 % | 40 RDI=2 % | 190 RDI: 2 % |
How much will it cost?
- For 25 pieces : 2.75 €
- Per piece : 0.15 €
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 almonds
Like these other recipes: Macaronade mixture, Marzipan (almond paste), Brioche royale, Moist chocolate cake, Caribbean upside-down cake, ... See them all 44
Icing sugar
Like these other recipes: Cigarettes Russes (Piroulines), X-Files cookies, Clementine Chantilly, Armagnac marzipan, Walnut paste, ... See them all 59
Dried prunes
Like these other recipes: Agen prune cake, Prune Far, ... See them all 2
Brandy (Cognac or Armagnac)
Like these other recipes: Lobster Thermidor, Terrine of foie gras, Paté en croute (terrine in a pie crust), Armagnac marzipan, Crème de foie gras, ... See them all 13
Other recipes you may also like
Coconut tuiles
Delicate tuiles with coconut. Very thin, they are both crunchy and melt-in-the-mouth. Delicious on their own or to accompany an ice-cream or cream dessert, perhaps a sophisticated one like coconut-vanilla cream for Elsa .October 13th 2010319 K4.8 1 hour 15 min.
Nougat
Nougat is a sweet made with honey and almonds that has changed very little since ancient times. The nougat we know today is the Montelimar variety, in which egg whites are added to the basic recipe for a lighter texture. Here is a simplified version.June 19th 2013119 K 15 1 hour 45 min.
Ramekins with almonds, apples and lemon
A small individual dessert in a ramekin with 3 layers: almond cream, caramelized apples and lemon custard.November 5th 202311 K 45 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.February 21th 2011353 K4.0 1 hour 15 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 6th 2021283 K 24.5 3 hours 8 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
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.
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.