Kitchen Wisdom Gluten Free Plums Ripieni are the perfect morsels for a dessert table, after dinner and make a great hiking snack. A burst of plum fruit swirling with dark chocolate anchored to the nutty flavor of the walnut make these tantalizing. These stuffed plums have no additional sugar added and they are packed with protein. I enjoy them as a mid-day tidbit, packing a few in my bag when I know I will have a long day on the go. Metaphysically, plums are associated with healing, and a tea of re-hydrated plums in hot water when one is sick can be quite helpful in reducing symptoms and maintaining a healthy body temperature.
“Prugne Ripieni” is one of those old world Calabrian recipes which require time and effort, but the results are well worth the labor. One of the reasons so many of our elders used to make enormous abundance of a single recipe was often to offset the labor required for one batch. This too, is one of those recipes. I recommend doubling the recipe, they freeze very well when wrapped in wax paper and placed in a container or plastic bag. Keep them in the refrigerator until just before serving; they then sit well for your dinner or event.
I use organic dried prunes without preservatives. Sulfur dioxide is a preservative, it is a type of sulfite. Organic dried fruits hold up quite well in a jar with a tight fitting lid, kept in the refrigerator. I also make my own dark chocolate, if you will be using store bought chocolate and have gluten sensitivity of any sort, please be sure you are purchasing gluten free chocolate as one of manufactured chocolate’s key emulsifying ingredients is soy lecithin and/or barley malt. Click here for more information on gluten in chocolate.
Plums Ripieni are so delicious your friends will alsways ask you to bring more to the next gathering! Happy Cooking!
Yields approximately 50 plums
1 pound large dried organic non-sulfured Plums (prunes)
3/4 cup gluten free Walnuts
4 ounces gluten free Dark Chocolate bits
Prep the Ingredients: Finely chop the chocolate into small bits, suitable for stuffing a prune. Finely chop the walnuts and mix into the chocolate bits. Set mixture aside. Place parchment or wax paper on the work space of your kitchen counter you plan to use.
Reconstitute the Plums: Soak the prunes in hot boiling water for 5 minutes. Then remove the prunes to a colander and rinse them lightly with cold water.
Prep the Plums: Pat each plum dry with a kitchen cloth or paper towel. Using a paring knife, make a s slit on one side large enough to squeeze out the pit. Squeeze gently from the sides to extract the pit. Push the slit slightly more open with your finger.
Stuff the Plums: Fill each prune with a teaspoon or more of the chocolate and walnut mixture. Gently reform the plum to not show the slit and place it on the parchment paper lined counter. Cover with a damp kitchen cloth or plastic wrap.
Once each plum has been stuffed, they can be piled like a pyramid on a plate, covered in plastic wrap and stored in the refrigerator until use with your next meal or event. If you plan to store them for longer, please see my recommendations before the ingredients list.
“Plums Ripieni” by Liz Conforti, Forget What You Know About Wheat©2017
Enjoy additional Kitchen Wisdom Gluten Free Dessert Recipes
Visit Kitchen Wisdom Gluten Free:
Facebook Pinterest Twitter Google+ Instagram Tumblr
BUY Kitchen Wisdom Gluten Free
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To! Available formats: eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.