Catholic Recipe: Stuffed Prunes
St. Macarius the Younger before he became a hermit was a sugarplum merchant. Sugarplums, formerly the term for candied fruits, now is a more general term for all candied sweets. He is the patron of pastry cooks and confectioners. Making confections, such as these stuffed prunes, is appropriate to honor this saint. His feast day is January 2, although it is no longer on the General Roman Calendar.
DIRECTIONS
Remove pits from 1 package (1 pound) large dried prunes. Stuff half this number with a small piece of candied pineapple; then stuff them into remaining prunes. Roll in granulated sugar; store in a covered container in cool place. Makes about 2 dozen.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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