Acaramelados (Almond Stuffed Prunes) - cooking recipe

Ingredients

32 ounces dried pitted prunes
8 ounces toasted almonds
8 ounces powdered sugar
1 egg
1 tablespoon lemon juice
2 tablespoons cognac
For caramel
8 ounces sugar
2 tablespoons water

Preparation

Prepare prunes by cutting them in half making a pocket to stuff them.
In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
Roll small balls with the almond paste and fill the prunes.
Let them dry for an hour.
Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color.
Cover stuffed prunes with caramel and let them cool down until harden.