Dried Plum Whip Food

DRIED PLUM AND ALMOND PHYLLO TRIANGLES

Steps:

• Preheat oven to 375 degrees F.
• Lay a sheet of phyllo on a cutting board with the short part facing you and brush lightly with clarified butter then sprinkle with sugar. Cut into 4 long, even strips.
• Open up each dried plum and place a cube of cream cheese and a toasted almond inside. Place a stuffed dried plum at the end of each strip of phyllo. Fold it up to make a triangle, like folding a flag. Brush the outside with butter and sprinkle with more sugar.
• Repeat with the rest of the phyllo. Bake until light golden brown about 20 to 30 minutes. Serve warm, if possible, sprinkled with powdered sugar.

PRUNE WHIP

Steps:

• Beat together 3 egg whites with salt.
• Add the 6 Tbsp.
• sugar and beat until stiff.
• Fold in the prunes and lemon juice.
• Place in a casserole dish and place the dish in a pan of water.
• Bake at 350F for 30 minutes.
• Custard: Scald the milk in a double boiler.
• Beat together egg yolks, sugar and vanilla.
• Add this egg mixture slowly to the milk.
• Continue cooking to thicken.
• Serve the prune whip with the custard on top.

CLOSEST TO MOM'S PRUNE WHIP

Steps:

• Place plums in a saucepan; cover with water. Cover and cook until tender; drain. Puree in a blender or food processor. Add sugar and vanilla; mix well. Pour into a bowl; cool. , Fold in whipped cream. Spoon into parfait glasses or dessert dishes. Chill for at least 2 hours.

PRUNE WHIP

Steps:

• In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.
• Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.
• Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

DRIED PLUM WHIP

Steps:

• Preheat oven to 275 degrees F.
• Place the dried plums in a saucepan with 1 cup water and cook at a simmer until soft, about 30 minutes. Push the mixture through a strainer to puree. Add the sugar to the puree and cook 5 more minutes or until it is like marmalade. Let cool slightly. Beat the egg whites until stiff peaks, then gradually mix in the puree, and lemon juice.
• Pour into a buttered casserole or souffle dish and bake for 30 to 45 minutes. Serve warm or cold with whipped cream.