Prunes Stuffed with Walnut Candy
Ciruelas Rellenas con Dulce de NuezThese typical candy-like confections are delightful with a glass of port or other dessert wines. In California, we like them with a late-harvest riesling. The candies taste best if they "age" for a few days.
Ingrediënten
Makes about 30 candies
- ¼ cup ½ stick unsalted butter
- ½ cup brown sugar packed
- ¼ cup fresh orange juice
- 1 scant cup sifted confectioners' sugar
- ½ cup chopped walnuts
- ½ teaspoon pure vanilla extract
- 1 pound small pitted prunes
Instructies
- Put a small bowl of cold water next to the stove.
- Melt the butter in a heavy saucepan.
- Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble.
- Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes.
- (Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer.
- Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes.
- Stir in the confectioners' sugar until completely blended.
- The mixture will be thick and stiff.
- Stir in the nuts and vanilla.
- Using your hands, form the nut mixture into small rounds to stuff into the prunes.
- Arrange on a plate.
Notes / Tips / Wine Advice:
Cover and let sit overnight at room temperature, or store in a covered container for 3 to 4 weeks.
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