Prune Whip With Port Wine
|Dried prunes||1⁄2 Pound|
|Water||1 Cup (16 tbs)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Port wine||1 Cup (16 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Confectioners sugar||3 Tablespoon|
|Blanched almonds||3 Tablespoon, slivered|
1. Soak the prunes overnight in water to cover. Drain. Place them in a small kettle and add the sugar, lemon rind and water to cover. Bring to a boil and cook until the prunes are tender.
2. Drain, leaving the prunes in the kettle. Add the port and cook ten minutes longer. Remove the stones and put the prunes through a sieve, or puree in an electric blender. Add a little more port if necessary to make the prunes moist; add more sugar to taste.
3. Whip the cream and mix half of it with the prunes. Sweeten the remaining cream with confectioners' sugar and use as a garnish. Top with almonds.