Stuffed Prunes
Submitted by skiplisa1
Tea-soaked prunes stuffed with a brandy and orange zest filling, glazed in sugar syrup. An elegant French-style confection for your petit four tray.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThese little jewels are straight out of a French patisserie, and they’re far simpler than they look.
Plump prunes get soaked overnight in cold tea until they’re impossibly tender. Some become the filling, blitzed smooth with Armagnac (or brandy) and fragrant orange zest. The rest get carefully stoned and stuffed with that boozy, citrusy paste.
Tucked into dainty sugar cases and brushed with a glossy sugar syrup, they look like something from a holiday gift box. Serve them after dinner with espresso or alongside a cheese board.
Kitchen Tips
- Cold tea softens prunes without making them too sweet. Use a strong black tea like English Breakfast for the best depth of flavor.
- Armagnac is traditional, but any good brandy or even dark rum works beautifully here.
- Make these a day ahead. The flavors meld and deepen overnight, and the glaze sets to a gorgeous shine.
Ingredients
Directions
Soak prunes overnight in cold tea.
Drain and stone them carefully.
Keep 20 aside then process 15 to make the stuffing.
In a bowl, add the brandy and orange rind to the 15 prunes and mix well.
Spoon the mixture into the prunes to make a smooth fat shape.
Put each prune in a sugar case and glaze with sugar syrup.
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