1. Wash prunes, cover with hot water and let stand for an hour; simmer until soft. 2. Remove stones and add prunes back to cooking water; add sugar, salt, cinnamon and boiling water and simmer for ten minutes. 3. Mix cornstarch with a little cold water to make a smooth paste; add to prune mixture and cook for five minutes, stirring constantly. 4. Remove cinnamon and add lemon juice. 5. Pour into a mold, chill and serve with cream. 6. **Variation: fold in the stiffly-beaten whites of two eggs to which 2 tablespons of sugar have been added and 1/2 cup of nut meats (butternuts, hazlenuts, hickory nuts or walnuts). ---------------------------------------------------------------------------
Nutrition
Ingredients
