PRUNE WHIP
This elegant Prune Whip recipe transforms humble prunes into a light and airy dessert, perfect for a light yet satisfying treat. The combination of stewed prunes, sugar, and fluffy egg whites creates a delightful texture and a subtly sweet flavor. Serve this classic dessert cold with custard or cream for an extra touch of indulgence.
Ingredients
- 1/2 pound Prunes
- as needed Water (Quantity estimated (not specified in original recipe))
- 1/2 cup Sugar
- 3 count Egg whites
- 1/2 teaspoon Lemon juice
- as needed Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1Place the prunes in a bowl and cover them with cold water. Let them soak overnight, or for at least 8 hours.
- 2In the morning, simmer the soaked prunes in the same water until they are very soft, about 10 minutes.
- 3Remove any stones from the prunes. Rub the softened prunes through a strainer. Add the sugar and cook for 5 minutes, or until the mixture reaches a marmalade-like consistency.
- 4Let the fruit mixture cool completely. In a separate bowl, beat the egg whites until stiff peaks form. Add the lemon juice. Gently fold the beaten egg whites into the cooled fruit mixture. Lightly butter a baking dish. Heap the mixture into the buttered dish and bake in a preheated oven at 300°F (150°C) for 20 minutes.
- 5Serve cold with thin custard or cream.