Nut Prune Soufflé

Ingredients

• 1 cup Pitted Prunes (For Norwegian Prune Pudding)
• 3 cups Water (For Norwegian Prune Pudding)
• 1 stick Cinnamon Stick (For Norwegian Prune Pudding)
• 1 strip Lemon Peel (For Norwegian Prune Pudding)
• 0.5 cup Sugar (For Norwegian Prune Pudding)
• 2 tablespoons Cornstarch (For Norwegian Prune Pudding)
• 0.25 cup Cold Water (For Norwegian Prune Pudding (to mix with cornstarch))
• 2 large Egg Whites (Beaten stiff)
• 0.5 cup Walnut Meats (Broken into pieces)

Instructions

1. 1In a saucepan, combine prunes, 3 cups water, cinnamon stick, and lemon peel. Bring to a boil, then reduce heat and simmer for 20 minutes, or until prunes are very soft.
2. 2Remove cinnamon stick and lemon peel. Stir in sugar. In a small bowl, mix cornstarch with 1/4 cup cold water until smooth. Gradually stir the cornstarch mixture into the prune mixture. Cook, stirring constantly, until the pudding thickens, about 2 minutes.
3. 3Let the prune pudding cool slightly.
4. 4Preheat oven to 375°F (190°C). Beat egg whites until stiff peaks form.
5. 5Gently fold the beaten egg whites and broken walnuts into the cooled prune pudding. Pour into a greased soufflé dish. Bake for 25-30 minutes, or until puffed and golden brown.