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Prune Aspic

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Ingredients
  Unflavored gelatin 2 Tablespoon
  Cold water 1⁄2 Cup (8 tbs)
  Canned prune juice 3 1⁄2 Cup (56 tbs)
  Canned prunes 4 Cup (64 tbs), pitted and coarsely chopped
  Chopped walnuts 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
Directions

Soften gelatin in cold water.
Heat prune juice and dissolve gelatin.
Cool until mixture begins to thicken.
Add prunes, walnuts, and lemon juice.
Pour into ring mold and chill until firm.
Unmold and fill center with cream cheese beaten with light cream to the consistency of whipped cream.
Sprinkle top with grated lemon.
Try this with turkey, chicken or ham.

Recipe Summary

Cuisine: 
American
Method: 
Chilling

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