Preparation : 10 min | Resting : 72 hr |
Cooking : 1 hr 30 min | Equipment : |
Difficulty : | Rating : 0 rates |
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550 | g stoned prunes |
Granulated sugar to coat |
275 | g caster sugar |
1 | Put the prunes and caster sugar in the main bowl with the metal blade. |
2 | Blend for 40 seconds or until reduced to a smooth paste. |
3 | Cook in a bain marie*, stirring from time to time, until the mixture starts to thicken and comes away from the sides of the bowl (approx. 1½ hr). |
4 | Spread the prune mixture in a 2-cm thick layer on a tray lined with baking parchment. |
5 | Allow to cool, then cover with a clean tea towel. |
6 | Leave to dry for 2-3 days in a dry place. |
7 | Cut the paste into small cubes. Roll in the granulated sugar. Remove the excess sugar. |
8 | Store in an airtight tin. |