Mrs Visnevskis Plumju Putas Prune Whip Recipes

DRIED PLUM WHIP

Steps:

• Preheat oven to 275 degrees F.
• Place the dried plums in a saucepan with 1 cup water and cook at a simmer until soft, about 30 minutes. Push the mixture through a strainer to puree. Add the sugar to the puree and cook 5 more minutes or until it is like marmalade. Let cool slightly. Beat the egg whites until stiff peaks, then gradually mix in the puree, and lemon juice.
• Pour into a buttered casserole or souffle dish and bake for 30 to 45 minutes. Serve warm or cold with whipped cream.

MRS. VISNEVSKIS' PLUMJU PUTAS (PRUNE WHIP)

Steps:

• Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
• Whip the cream with the white sugar, then fold into the prune mixture.
• Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.

PRUNE WHIP

Steps:

• Beat together 3 egg whites with salt.
• Add the 6 Tbsp.
• sugar and beat until stiff.
• Fold in the prunes and lemon juice.
• Place in a casserole dish and place the dish in a pan of water.
• Bake at 350F for 30 minutes.
• Custard: Scald the milk in a double boiler.
• Beat together egg yolks, sugar and vanilla.
• Add this egg mixture slowly to the milk.
• Continue cooking to thicken.
• Serve the prune whip with the custard on top.

PRUNE WHIP PIE

Steps:

• Sprinkle gelatin on top of water and set aside.
• Mix the prune pulp, prune juice, sugar, lemon juice, lemon rind, and salt in a saucepan; cook for two minutes. Add gelatin and water to hot prune mixture, stirring thoroughly, and allow to cool.
• Beat egg whites until stiff, but not dry. When prune mixture begins to thicken, fold in stiffly beaten egg whites.
• Pour filling into baked pie shell, and chill. Before serving, spread thin layer of whipped cream or whipped topping over the pie if desired.

PRUNE WHIP

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.