This entry was posted on Wednesday, September 19th, 2007 at 10:09 am and is filed under Dessert Toppings. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 2 jars strained prunes (baby food)
- ½ cup prune juice
- 1 cup boiling water
- ½ cup brown sugar
- ¼ teaspoon cinnamon
- 1/8 teaspoon salt
- 2 tablespoons cornstarch
- ¼ cup cold water
- 1 tablespoon lemon juice
- ½ cup chopped walnuts (optional)
- 2 egg whites, stiffly beaten
- ½ cup heavy cream, whipped
Combine the prunes, prune juice, boiling water, sugar, cinnamon and salt. Mix the cornstarch and cold water until smooth and stir into the prune mixture. Cook over low heat, stirring constantly until mixture reaches the boiling point. Cook 5 minutes longer, stirring occasionally. Cool and stir in the lemon juice and walnuts, if used. Fold in the egg whites and whipped cream. Pour into a mold or 8 individual serving dishes.Chill and garnish with a dab of whipped or sour cream. Serves 8.