This prune whip dessert, an old-fashioned staple, definitely brings back memories. Add whipped cream to the dish.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 50 mins |
| Servings: | 6 |
| Yield: | 1 2-quart dish |
Ingredients
- 1 tablespoon unsalted butter, or as needed
- 1 tablespoon white sugar, or as needed
- 1 ⅓ cups pitted prunes
- ⅓ cup white sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 6 large egg whites
- ¼ teaspoon cream of tartar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
- Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
- Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
- Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.
Reviews
I’ve now made it twice, delicious! Didn’t change a thing!
I chose this recipe to use up egg whites I had from ice cream making. The dessert is tasty but I didn’t understand how to serve it. It is very difficult to put it from the baking dish without breaking. Difficult to cut it. We ate it from the baking dish. The recipe says to bake the dessert until nicely browned. Mine at this point wasn’t set yet. We like it but I don’t know if I make this again.
If you like prunes you will love this. Bakes up soft on the bottom. Do not overbake or it will be hard. I make it the day before serving and the flavors blend well.I also put a layer of vanilla pudding on top and then top with whipped cream.