Prune Souffle

[donna]

Prune Souffle is an old time favorite fruit dessert. This recipe is from "The Metropolitan Cook Book" from Metropolitan Life Insurance Company.

1 cup chopped nuts
1/2 cup grated bread crumbs
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup prune juice
1 tablespoon lemon juice
1 cup prune pulp
2 eggs
grated rind of 1 lemon

Mix the first 6 ingredients. Remove the stones from the cooked prunes and force the pulp through a sieve. Add lemon juice and prune pulp. Stir in dry ingredients. Add yolks of eggs beaten until light and lemon colored. Fold in whites beaten until stiff. Turn into greased baking dish and bake in a slow oven. Set baking dish in pan of water.

 

[JPK Huson 1863]

Ok, Donna, well it does not have the same ring as say " Lemon Souffle " or even cheese? Oh! Or Chocolate Souffle! Goodness. You can go down the tasty path- salmon, shrimp, creams, tomato- combinations and not even have it occur to you, to use prunes. It might go over better titled " Plum Souffle ". Something about prunes.

 

[donna]

My Grandma loved prunes. She had them for us all the time. She made this soufflé, prune whip and prune nut bread. She stewed prunes and served for breakfast. My Mom loved them and carried on the tradition.

I have always liked them too. So I guess you would say I come from a prune serving family.

 

[donna]

My Grandma's cooked prunes (always on hand for breakfast).
Wash and soak prunes overnight. Heat gradually in water in which they been soaking and cook slowly, covered. Cook until skins are tender, letting water cook away until syrup is thick. Add little lemon juice to cooking prunes. They never need sugar as they have their own sweetness.