Acaramelados Almond Stuffed Prunes Recipe

Ingredients for Acaramelados Almond Stuffed Prunes

• Dried Pitted Prunes
• Toasted Almonds
• Powdered Sugar
• 1 large egg yolk (or 1 tbsp applesauce)
• 1 tbsp lemon juice
• 1 tbsp cognac
• 1 cup granulated sugar
• ¼ cup water

How to Make Acaramelados Almond Stuffed Prunes

1. 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.
2. 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.
3. Roll the almond paste into small balls (approximately ¾ inch in diameter). Fill each prune pocket with an almond ball.
4. Arrange the stuffed prunes on a baking sheet lined with parchment paper. Bake for 1 hour, or until slightly dry and firm.
5. **Caramel:** In a medium saucepan, combine 1 cup granulated sugar and ¼ cup water.
6. Cook over medium-high heat, swirling the pan occasionally, until the sugar dissolves completely and turns into a clear syrup.
7. 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!
8. Remove from heat. Carefully dip each stuffed prune into the caramel, ensuring they are fully coated.
9. Place the caramel-covered prunes back on the parchment paper and allow them to cool completely until the caramel hardens.