A Recipe For Cajun Prune Whip With Poirier’s Cane Syrup

A Recipe For Cajun Prune Whip With Poirier’s Cane Syrup
Of course there’s no money to be made in selling prunes these days. The name’s gotten such a bad rap that the lovely fruit is now referred to as dried plums.
I eat prunes everyday but occasionally I like to flex and cook a classic old US housewife dish called Prune Whip. It’s a nostalgic recipe and I doubt there are any cooks under 70 years old still making it.
A Recipe For Cajun Prune Whip With Poirier’s Cane Syrup
Ingredients
1.5 c. Prunes
1/2 c. Syrup, cane, Poirier’s
Water
4 each egg whites
1/2 t. Cream of tartar
1 T. Lemon juice
Method
* Put prunes in saucepan
* Barely cover with water
* Bring to boil
* Reduce to simmer
* Cook 20 minutes or til prunes are soft and tender, mash thoroughly or run through ricer
* Chill prune puree in fridge
* Whip egg whites with cream of tartar til stiff
* Combine prunes, Poirier’s cane syrup, and lemon juice, blend well
* Gently fold prune mixture into stiffened egg whites
* Place prune whip in fridge, chill for one hour before serving
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