Yield: 1 batch
|1 pounds||Pitted or tenderized prunes|
|Crystallized ginger or drained stem ginger OR|
|Candied violets OR|
|Grated peel of 2 oranges teacup granulated sugar|
Pit the prunes if necessary. Use a sharp knife to pry out the stones without savaging the prunes. Cut the ginger or other filling into thick slivers and fill each prune. Mix the grated peel with the sugar and roll the prunes one at a time in the mixture until they are covered. Leave on a plate to dry for several hours, then pack between layers of waxed or greaseproof paper in air-tight tins.
from Edible Gifts by Claire Clifton and Martina Nicolls typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-05-95