Best 9 Tangy Prune Whip Recipes

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.

PRUNE PUDDING

Steps:

• Place prunes in a medium-size saucepan, pour in 2 cups hot water and let stand for 1 hour. Transfer saucepan to the stove and bring prunes to a boil. Reduce heat to low and simmer, covered, for 5 to 10 minutes until soft.
• Drain prunes, reserving the liquid, and roughly chop. Add more hot water to the reserved prune water so it totals 2 cups. Place prunes and prune water back in the saucepan and add the sugar, powdered cinnamon and cinnamon stick. Stir to combine and bring to a boil, then reduce heat to low and simmer for 10 minutes.
• Meanwhile, make a slurry by mixing the cornstarch and 2 tablespoons cold water. Add the slurry to the prune mixture and cook over low heat for 5 minutes, stirring constantly, to thicken mixture. Remove the cinnamon stick and ladle the pudding into ramekins. Let cool, then chill in the refrigerator. Serve cold.

TORTA WITH PRUNES

Steps:

• To poach the prunes: Cut them into bite-sized morsels. Put them in a small saucepan with 1/3 cup of the sugar, the lemon zest, and the wine. Set the pan over medium-low heat, and bring to a boil, stirring occasionally to dissolve the sugar. Let the syrup bubble gently and steadily for 15 minutes or so, reducing slowly, until it has thickened and barely covers the shiny poached prunes. Leave the prunes in the syrup to cool completely, then drain through a sieve, collecting and saving the remaining syrup, about 1/4 cup. (You can poach the prunes hours or a day ahead of time and leave them soaking in the syrup. Drain well before assembling the cake.)
• To make the cake: Arrange a rack in the center of the oven, and heat to 350°. Secure the bottom disk in the springform, and grease the inside surfaces with a tablespoon of the soft butter. Stir the bread crumbs and a tablespoon of sugar together. Coat the buttered bottom and sides of the cake pan completely with the crumb mixture, and shake out any loose crumbs.
• Sift together the flour, baking powder, and baking soda.
• Put the remaining sugar and butter in the mixer bowl and, using the paddle attachment, cream together for several minutes on high speed, scraping down the bowl several times, until light and smooth.
• Beat in the egg yolks one at a time; scrape down the bowl, and fluff up the batter on high speed after incorporating each yolk. On low speed, blend in the dry ingredients, mixing just until completely moistened and incorporated.
• In a clean bowl, whip the egg whites with the salt to firm peaks, using the whisk attachment or a hand whisk. Stir in a third of the whites to lighten the cake batter, then gently fold in the remainder. Scrape the batter into the prepared pan, and spread it to fill the springform in a flat, even layer.
• Scatter the drained prune pieces all over the top of the batter, spaced evenly, covering the whole cake. Put the pan in the oven, and bake for about 45 minutes (rotating it after 25 minutes), as the batter rises around the prune pieces. When the top is golden brown and a cake tester inserted into the center comes out clean, remove the cake to a wire cooling rack. Drizzle the remaining wine syrup all over the top of the warm cake, and let it cool for 1/2 hour or so before loosening and removing the side ring.
• Serve the torta slightly warm or at room temperature, cut in wedges-plain or topped with whipped cream.

A SLIGHTLY DIFFERENT PRUNE WHIP

Steps:

• To make whip.
• cook prunes as packaged lable suggests, drain prunes, reserving liquid. remove 1/2 Cup cooked prunes for later.
• puree the remaining prunes in blender with 1/2 cup of the reserved liquid, add lemon juice . let cool.
• with mixer at high speed, beat egg whites with salt until frothy gradually beat in sugar, beat until stiff peaks form.
• add puree'd prunes 1/4 c at a time, beating well. beat at high speed, 2 minutes.
• chop remaining prunes and fold into the mixture along with 1/3 c cream , whipped put into 6-8 sherbert dishes.
• refrigerate and top with the custard sauce ( above) as follows:.
• To make the CUSTARD SAUCE follow the below.
• 1 c milk.
• 2 egg yolks.
• 3 tbs sugar.
• dash salt.
• 1/2 tsp vanilla.
• heat milk in top of double boiler, over direct heat, until bubbles form around the edge of the pan.
• in small bowl lightly beat the egg yolks with sugar and salt.
• gradually add the hot milk beating constantly.
• return to double boiler , cook over hot, not boiling, water until a thin coating forms on a metal spoon- 8-10 minutes.
• stir in vanilla. strain into small bowl, refrigerate, covered, until well chilled.

PRUNE WHIP OR PRUNE FOOL

Steps:

• Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
• After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
• When prune mixture is thoroughly chilled, fold in the beaten egg whites.
• Cover and return to the refrigerator until needed.
• When ready to serve, put prune mixture into small bowls.
• Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
• Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.

ZIPPY PRUNE WHIP

Steps:

• mix together egg whites, sugar and lemonade concentrate in top of double boiler.cook over boiling water, beating constantly with electric mixer until mixture fluffs up and holds it shape.about 4-5 minutes.
• remove from heat source, fold in prunes.col.spoon into sherbert glasses --
• top with whipped cream.

LEMON BERRY WHIP

Steps:

• In a large bowl mix the condensed milk and the lemon juice until the mixture thickens.
• Mix in the pudding and then the cool whip and sour cream.
• Gently mix in the berries. Serve or place in a pie crust and then serve.

MRS. VISNEVSKIS' PLUMJU PUTAS (PRUNE WHIP)

Steps:

• Put cooked stone-free prunes through a sieve, then mix the pulp thoroughly with the icing sugar and 1/2 tsp orange rind.
• Whip the cream with the white sugar, then fold into the prune mixture.
• Place in a serving bowl and sprinkle remaining 1/2 tsp orange rind on top; chill thoroughly before serving.