Prunes Stuffed With Walnut Candy Recipes

PRUNES STUFFED WITH WALNUT CANDY

Steps:

• 1. Put a small bowl of cold water next to the stove. Melt the butter in a heavy saucepan. Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble. Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes. (Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer. 2. Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes. Stir in the confectioners' sugar until completely blended. The mixture will be thick and stiff. Stir in the nuts and vanilla. 3. Using your hands, form the nut mixture into small rounds to stuff into the prunes. Arrange on a plate. Cover and let sit overnight at room temperature, or store in a covered container for 3 to 4 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TURKEY WITH PRUNE WALNUT AND CELERY STUFFING

Steps:

• Preheat oven to 375 degrees. Combine the ingredients for the turkey broth and simmer for one hour. Strain and reserve the broth. Wipe the turkey inside and out with paper towels and set aside.
• Saute the sausage meat over medium heat, separating it with a fork. Drain off the fat and put the sausage meat into a mixing bowl. Meanwhile, soak the bread and the milk in a small bowl. Simmer the prunes in the wine for 20 minutes, covered. Set aside.
• With a paper towel, wipe out the frying pan in which you sauteed the sausage. Add the butter and oil and cook the onion, garlic and celery until soft. Sprinkle with thyme, salt and pepper and add to the sausage meat with the parsley and walnuts.
• Drain the bread from the milk, squeeze it and add it to the sausage meat. Add the prunes with their cooking juices and mix thoroughly.
• Season both cavities in the turkey with salt and pepper and fill with the stuffing. Truss with skewers or needle and thread. Tie legs together and tuck in wings. Place turkey breast-side-up in roasting pan. Brush generously with melted butter and place the bacon strips on top. Cover breast with foil.
• Roast turkey two hours, basting every 30 minutes with pan drippings. Uncover and continue roasting for one to two hours longer, depending on size of turkey, until a thermometer inserted into the thickest part of the thigh registers 170 degrees.
• Place turkey on a serving dish and cover loosely with foil. Pour the fat from the roasting pan. Add two cups turkey broth to the pan and bring to boil, scraping up any cooked particles. Add the wine and bring to boil, stirring. Reduce to one-and-a-half cups. Season with salt and pepper and serve separately in a warm sauce boat.

STUFFED PRUNES

Steps:

• For the Stuffed Prunes.
• 1. Pre-heat the oven to 400 Degrees F.
• 2. With scissors, cut small piece off of each pitted prune to allow for
• stuffing. Arrange the prunes in a baking dish and prepare the sauce.
• 3. In food processor, mix the cheeses and nuts together to the
• consistency of a smooth paste.
• 4, Stuff the mixture into the pitted prunes.
• For the Red Wine Sauce.
• 1. Thoroughly mix the minced garlic, maple syrup or honey, soy sauce and vinegar. Add enough Merlot to sauce mixture so when poured over prunes, red wine sauce goes 1/4 way up the prunes in baking pan.
• 2. Bake in pre-heated oven for approximately 15-20 minutes.
• Baste the prunes occasionally to keep them from drying out. Serve as a side dish with fish, beef, pork or chicken!

WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.

Steps:

• Slit prunes with a small sharp knife and remove the stones.
• Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
• Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
• Repeat with all prunes.
• Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
• Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
• Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
• Each piece can be put into a pleated paper cup for an attractive presentation.
• Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.

PRUNES STUFFED WITH WALNUTS IN ORANGE JUICE

Steps:

• Make the hole in each prune a little wider with your finger and stuff each with a walnut half. Put them in a pan, cover with orange juice, and simmer over low heat for 20-30 minutes, or until they are soft, adding a little water if they become too dry. Serve chilled as they are, or with the topping.
• For the optional topping, whip the cream until it thickens, and add sugar and rose water. Pour all over the prunes and chill together before serving, or pass round in a bowl for people to help themselves.
• Variation
• Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.

CHOCOLATE-COVERED PRUNES

Steps:

• Stuff each plum with an almond or walnut half. Melt chocolate chips in a microwave-safe bowl or double boiler. Add peanut butter; mix well. Dip prunes and place on waxed paper to harden. Store in the refrigerator.