Stuffed prunes
Stuffed prunes are a sweetmeat made with halved dried prunes sandwiched together around a morsel of marzipan flavoured with Armagnac.
43 K 3/5 (2 reviews)
20 min.
Easy
25 pieces
5 IngredientsLast modified on: July 18th 2018
For 25 pieces, you will need:
- 1
113.5 ml ground almonds - 2
50 ml icing sugar - 3
1 teaspoon egg white - 4
1 tablespoon Brandy (Cognac or Armagnac) - 5
25 dried prunes
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 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.
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)
Icing sugar
Like these other recipes: Rich hazelnut buttercream, X-Files cookies, Santiago Cake, Little Christmas biscuits, Mini lemon millefeuilles, ... See them all 61
Ground almonds
Like these other recipes: Crisp apricot and pistachio tart, Nanou's apple and almond cake, Checkerboard biscuits, Apple Strudel, Almond mug cake for Mary, ... See them all 46
Dried prunes
Like these other recipes: Agen prune cake, Prune Far, ... See them all 2
Egg white
Like these other recipes: Pistachio madeleines, Pistachio "Financiers", Meringues, Macaronade mixture, Pistachio powder or paste, ... See them all 52
Other recipes you may also like
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...February 21th 2011314 K3.8 25 min.
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.February 21th 2011757 K3.5 8 min.
Potato gratin
This classic French recipe is made with sliced potatoes baked in milk and browned on top.February 21th 20111.11 M 14.4 1 hour 50 min.
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...April 3rd 20201.71 M 304.0 7 days 15 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen.May 23th 20171.21 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.