Prunes Stuffed with Nuts
Ingredients
Directions
Soak the prunes in water.
Cook the prunes slightly until softened.
Remove the stones from the prunes.
Stuff the prunes with small pieces of nuts.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Prunes
- Provide the main body, sweetness and soft, moist texture when softened.
- Nuts
- Add crunch and a rich, toasty flavour contrasting the soft fruit.
The step that matters
Cook the prunes slightly until softened. Prunes that are undercooked stay firm and resist stuffing, while overcooked prunes turn mushy and tear. Gentle cooking softens the fruit enough to open and fill it cleanly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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