Pruneaux avec de la Crème Orange

Pam Ellingson

By
@wmnofoz

This is a recipe for us OLD TIMERS. I just thought it would be nice to have a tiny sweet appetizer before all that heavy, savory food at Thanksgiving. These are really just orange cream cheese stuffed prunes, but my mother always said,"In the Restaurant business if you want it to sell, Give the Baby a pretty name."


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Comments:

Serves:

About 12 people (two each)

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

1 pkg
pitted prunes, 9 oz. (i like sunsweet because they are softer than most)
4 oz
cream cheese, room temperature
2 Tbsp
orange juice, thawed concentrate
2 Tbsp
mayonnaise
1/8 tsp
ground cardamon
1 1/2 tsp
orange flower water (you can substitute grand marnier)

GRANISHES

ORANGE ZEST , EITHER GRATED OR SHREDDED ON THE FINE HOLES OF A BOX GRATER. OR USE A CITRUS ZESTER.

SMALL MINT LEAVES OR FINELY CHOPPED DRIED CRANBERRIES.

Directions Step-By-Step

1
Shape the prunes by placing your thumb in the center and pushing to form a very small cup.
2
Whisk all ingredients together til smooth, except the garnishes. Place the orange mixture in the refrigerator to set up slightly. Try to get a soft cream but one that will hold its shape. Takes about 15 minutes or so.
3
Remove cream from Fridge and place in a disposable or washable piping bag with a medium star tip. Alternately, Place into a strong Ziplock bag , squeeze the cream to one corner and snip off a tiny tip of the corner to fill prune cups.
4
Pipe in a small amount of cream to fill the cups and garnish with a sprinkle of orange zest and either a mint leaf or a few bits of dried cranberry. Refrigerate covered with plasic wrap until serving.

About this Recipe

Course/Dish: Fruit Appetizers
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy