prune-pecan-diamond-recipe-australian-verity-prunes

By: Simone Christensen

This Prune and Pecan Diamonds recipe is direct from the Australian Prune Industry. This recipe used to appear on the packaging from Verity Prunes.

 

 

 

Recipe Notes:

Equipment Needed:

20 cm x 30 cm Baking Tray  (7.8 inches x 11.8 inches)

Oven Temperatures:

Moderate Oven between 180-190 °C (350-375 °F)

Moderately Slow Oven between 160 – 170 Celcius (325 -350 F)

prune-pecan-diamond-recipe-australian-verity-prunes

Prune and Pecan Diamonds

Yield: 24
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

This Prune and Pecan Diamonds recipe is an old recipe which used to be printed on Australian Verity Prunes packaging.

Ingredients

Pastry Base Ingredients:

  • 185 grams Butter, , softened
  • 4 tablespoons Caster Sugar
  • 2 egg yolks
  • 1 ½ cups Plain Flour, , sifted

Topping Ingredients

  • 1 ½ cups Brown Sugar
  • 250 grams Unsalted Butter
  • ¼ cup Honey
  • 2 ½ cups Pecans, , coarsely chopped
  • 1 ½ cups Prunes, , pitted and chopped up
  • ¼ cup Cream

Instructions

  1. Cream together the butter and sugar until light and fluffy.
  2. Mix in the egg yolks and the flour.
  3. Spread mix into a greased oven tray
  4. Bake in a moderate oven for 10 mins.
  5. In a saucepan combine over low heat brown sugar, unsalted butter and honey.
  6. Stir until the butter and sugar dissolves.
  7. Allow to boil for 1 minute then remove from heat.
  8. Stir in pecans, prunes and cream
  9. Bring to boil, then immediately spread over pastry base.
  10. Bake in a moderate oven for 15 mins.
  11. Reduce oven temperature to moderately slow and bake for another 15 mins
  12. Let slice cool before slicing and removing from tray.