Prunes are dried plums, and fruits and nuts are a great combination.
In this recipe, I stuff each pitted prune with a whole roasted almond. The tender, sweet prune and the crisp almond combine in a delightful contrast of flavors and textures, especially if you pop the whole thing in your mouth at once.
This recipe does not list quantities, so you can make as many or as few as you need for any occasion. Just use one whole almond for each pitted prune.
Pitted prunes (dried plums)
Roasted whole almonds
Cut each prune lengthwise along one side to "butterfly ".
Stuff each prune with a whole almond, and then lightly press to partially close the prune.
Serve immediately or refrigerate until ready to use. For best flavor, serve at room temperature.