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Recipe Summary

Yield: Makes about 1 cup

Ingredients

Ingredient Checklist

1/2 cup prunes

1/2 cup Armagnac

1/2 cup whole hazelnuts, skins on

1/4 cup honey

      Cook's Notes

Brandy or cognac can be substituted for the Armagnac.

Gallery

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Recipe Summary

Yield: Makes about 1 cup

Yield: Makes about 1 cup

Makes about 1 cup

Ingredients

Ingredients

  • 1/2 cup prunes
  • 1/2 cup Armagnac
  • 1/2 cup whole hazelnuts, skins on
  • 1/4 cup honey

Directions

Combine prunes and Armagnac in a small bowl. Cover with plastic; let soak overnight.

Heat oven to 375 degrees. Spread hazelnuts on a baking sheet. Toast until skins split, 8 to 10 minutes. Rub warm nuts in a clean kitchen towel, removing skins. Set aside.

Using a slotted spoon, transfer prunes to the bowl of a food processor. Add toasted hazelnuts and honey; pulse until finely ground. Transfer to a small bowl, and cover. Set aside at room temperature until ready to use.

      Cook's Notes

Brandy or cognac can be substituted for the Armagnac.

Cook’s Notes

Brandy or cognac can be substituted for the Armagnac.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Prune-Armagnac Filling

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Prune-Armagnac Filling

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest