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Prunes Stuffed With Almonds
From: Kumquat

From a cookbook of food along the Danube, this recipe is Hungarian. Technically a side dish, not a dessert.


  • 1/2-3/4 lb almonds
  • 2 lbs prunes, pitted
  • 4 cups red wine or ruby port
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger

Blanch almonds by placing in bowl and cover with boiling water. Let stand for 5-10 minutes.

Drain, let cool and rub skins off each almond.

Stuff each prune with a blanched almond. Place in saucepan and add wine and seasonings.

Simmer for 10-15 minutes over low heat.