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))
More recipes using Prunes
Prune Whip
This light and airy dessert offers a delightful combination of sweet and tangy flavors, perfect for a light after-dinner treat. The prunes, cooked until tender, are combined with lemon juice and whipped egg whites, creating a fluffy texture. Baked to perfection, this classic dessert is a satisfying and elegant way to enjoy the simple goodness of prunes.
Prune Blanc Mange
This classic Prune Blanc Mange recipe offers a comforting and elegant dessert with a rich, creamy texture. The combination of sweet prunes, vanilla, and lemon extract creates a delicate and satisfying flavor profile. This simple recipe is perfect for a light dessert or a special occasion.
PRUNE SOUFFLÉ
This elegant Prune Soufflé offers a delightful combination of sweet and airy textures, perfect for a light dessert. The recipe features stewed prunes, whipped egg whites, and a touch of sugar, baked to perfection. The result is a fluffy, satisfying treat, ideal for a special occasion or a comforting end to any meal.
PRUNE PUDDING
This comforting Prune Pudding recipe, a delightful dessert from a bygone era, features a creamy custard base layered with sweet, stewed prunes. The combination of the rich custard and the tender, fruity prunes creates a satisfying and nostalgic treat. Serve it chilled with a dollop of plain cream for an extra touch of indulgence.
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.
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Prune Whip
This light and airy dessert offers a delightful combination of sweet and tangy flavors, perfect for a light after-dinner treat. The prunes, cooked until tender, are combined with lemon juice and whipped egg whites, creating a fluffy texture. Baked to perfection, this classic dessert is a satisfying and elegant way to enjoy the simple goodness of prunes.
Prune Blanc Mange
This classic Prune Blanc Mange recipe offers a comforting and elegant dessert with a rich, creamy texture. The combination of sweet prunes, vanilla, and lemon extract creates a delicate and satisfying flavor profile. This simple recipe is perfect for a light dessert or a special occasion.
PRUNE PUDDING
This comforting Prune Pudding recipe, a delightful dessert from a bygone era, features a creamy custard base layered with sweet, stewed prunes. The combination of the rich custard and the tender, fruity prunes creates a satisfying and nostalgic treat. Serve it chilled with a dollop of plain cream for an extra touch of indulgence.
PRUNE SOUFFLÉ
This elegant Prune Soufflé offers a delightful combination of sweet and airy textures, perfect for a light dessert. The recipe features stewed prunes, whipped egg whites, and a touch of sugar, baked to perfection. The result is a fluffy, satisfying treat, ideal for a special occasion or a comforting end to any meal.