Ingredients for Acaramelados Almond Stuffed Prunes
- 20 pitted prunes
- 1 cup blanched almonds
- ½ cup powdered sugar
- 1 large egg yolk
- 1 tbsp lemon juice
- 1 tbsp cognac
- 1 cup granulated sugar
- ¼ cup water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Acaramelados Almond Stuffed Prunes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Acaramelados Almond Stuffed Prunes
- Preheat oven to 200°F (93°C). Prepare 20 pitted prunes by carefully cutting them in half lengthwise and gently creating a small pocket to stuff them.
- In a food processor, combine 1 cup blanched almonds, ½ cup powdered sugar, 1 large egg yolk (or 1 tbsp of applesauce as a safe substitute), 1 tbsp lemon juice, and 1 tbsp cognac. Process until a smooth paste forms.
- Roll the almond paste into small balls (approximately ¾ inch in diameter). Fill each prune pocket with an almond ball.
- Arrange the stuffed prunes on a baking sheet lined with parchment paper. Bake for 1 hour, or until slightly dry and firm.
- **Caramel:** In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water.
- Cook over medium-high heat, swirling the pan occasionally, until the sugar dissolves completely and turns into a clear syrup.
- Increase the heat slightly and continue cooking, without stirring, until the caramel reaches a medium to deep amber color (around 338°F/170°C). Watch carefully to prevent burning!
- Remove from heat. Carefully dip each stuffed prune into the caramel, ensuring they are fully coated.
- Place the caramel-covered prunes back on the parchment paper and allow them to cool completely until the caramel hardens.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
306g
Fat
9g
Carbs
27g
