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Pruneaux d'Agen fourrés (stuffed Agen prunes)
Soft Agen prunes stuffed with a smooth prune and almond paste
Agen, on the Garonne in south-west France, has dried its plums into prunes for centuries, and its confectioners stuff the best ones with a paste of more prunes and almonds. Boxes of pruneaux fourrés are a Christmas present across the south-west and a speciality of the town's prune festival at the end of August. Each one is glossy and plump, with a soft, sticky skin and a dense, mellow filling that tastes of fruit, almond and a little orange. Serve them with coffee or tea, or as part of a cheese plate. The filling is a kind of almond paste, held together by the sticky prune purée and sugar, so it is egg-free like the rest of the sweet; some versions add a little brandy, and orange juice takes its place here. Chef's tip: if the prunes are dry, steam them for 5 minutes first; the common mistake is forcing filling into stiff prunes, which split.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the prunes
- 24 large Agen pruneswith stones, about 400 g
For the filling
- 5 ½ oz soft pitted prunes
- 2 tbsp orange juice
- 1 tsp orange zestfinely grated
- 3 ½ oz ground almonds
- 2 ⅛ oz icing sugar
- 1 ¾ oz caster sugar (optional)for rolling
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Method
0/8 doneStep 1: If 24 large Agen prunes feel firm, steam them over simmering water for 5 minutes until soft and plump. Let them cool.
5 minStep 2: Slit each prune lengthwise along one side, pull out the stone and gently open it up into a pocket.
Step 3: Blend 5 ½ oz soft pitted prunes with 2 tbsp orange juice and 1 tsp orange zest to a smooth paste.
Step 4: Cook the paste in a small non-stick pan over a low heat for 3-5 minutes, stirring, until thicker and drier. Cool.
5 minStep 5: Knead the paste with 3 ½ oz ground almonds and 2 ⅛ oz icing sugar to a firm, smooth paste that holds its shape when rolled.
Step 6: Divide into 24 pieces and roll each into an olive shape.
Step 7: Press a piece of filling into each prune, so a plump ridge of filling shows along the slit. Smooth it with a small knife.
Step 8: Roll the prunes in 1 ¾ oz caster sugar if you like, and set them in paper cases. Keep in an airtight box in a cool place for up to 2 weeks.
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 5 g
- Carbs
- 50 g
- Fat
- 7 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pruneaux d'Agen fourrés (stuffed Agen prunes) take?
- About 45 minutes in total: 35 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of orange juice?
- Mandarin or pineapple juice, same amount.
- What can I use instead of ground almonds?
- Ground cashews, same amount.
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