Prunes Stuffed With Almonds
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.