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Prunes Stuffed with Walnut Candy |
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Serves: 30
Print this Recipe
(Ciruelas Rellenas con Dulce de Nuez)
Category: Other Desserts and Sweets
Makes about 30 candies
These typical candy-like confections are delightful with a glass of port or other dessert wines. In California, we like them with a late-harvest riesling. The candies taste best if they "age" for a few days.
1/4 cup unsalted butter (1/2 stick)
1/2 cup brown sugar, packed
1/4 cup fresh orange juice
1 cup (scant cup) sifted confectioners' sugar
1/2 cup chopped walnuts
1/2 teaspoon pure vanilla extract
1 pound small pitted prunes
1. Put a small bowl of cold water next to the stove. Melt the butter in a heavy saucepan. Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble. Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes. (Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer.
2. Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes. Stir in the confectioners' sugar until completely blended. The mixture will be thick and stiff. Stir in the nuts and vanilla.
3. Using your hands, form the nut mixture into small rounds to stuff into the prunes. Arrange on a plate. Cover and let sit overnight at room temperature, or store in a covered container for 3 to 4 weeks.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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