Stuffed Prunes
Ingredients
- prunes
- walnuts
Directions
- Cook as for stewed prunes.
- When fruit is soft, remove the stones carefully, place half a walnut in each cavity, and roll prune firmly round it.
- Place fruit, when prepared, in a serving-dish and pour over it the sirup left from cooking the prunes.
- The sirup should be rather sweet.
- Serve with cream (plain or whipped).
Other Information
Author: Margaret W Howard
Source: Practical Cookbook (1917-01-01)
Category: Dessert
Equipment: stove, bowl, knife, measuring cups, measuring spoons
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