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Ingredients
- 1/2 - 3/4 lb almonds
- 2 lbs prunes, pitted
- 4 cups red wine or 4 cups ruby port
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Method
- 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.