Try this Marinated Prune Ice Cream Terrine recipe, or contribute your own.
Suggest a better description1. Marinate the prunes in armagnac for at least 12 hours.2. Cut prunes in half and remove the pits. Finely chop 1/2 of the prunes and reserve the remainder. Mix the chopped prunes into the ice cream and fill terrine mold. Freeze until firm 3. Toast and chop the hazelnuts 4. Dip terrine in hot water for a few seconds to loosen. Unmold. Cut into slices and serve surrounded by prune halves. Sprinkle with armagnac marinade and chopped hazelnuts.
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Serving Size: 1 Serving (977g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2161 | ||
Calories from Fat: 969 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.7g | 144 % | |
Saturated Fat 61.5g | 308 % | |
Monounsaturated Fat 33.4g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 394.2mg | 121 % | |
Sodium 719.7mg | 25 % | |
Potassium 2480.9mg | 65 % | |
Total Carbohydrate 264.4g | 78 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 256.7g | ||
Protein 35.6g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2161
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