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1. Dans la cuve munie du couteau métal, mettez les pruneaux et le sucre.
2. Mettez en marche. Laissez tourner 40 secondes jusqu’à obtenir une pâte homogène.
3. Faites cuire au bain-marie* en remuant de temps en temps jusqu’à ce que la préparation
s’épaississe et se détache des parois (environ 1h30).
4. Etalez la préparation sur une plaque recouverte de papier sulfurisé sur 2 cm d’épaisseur.
5. Laissez refroidir. Recouvrez d’un torchon.
6. Laissez sécher 2 à 3 jours dans un endroit sec.
7. Coupez la pâte en petits cubes. Roulez-les dans du sucre cristallisé. Retirez l’excédent.
8. Stockez-les dans une boîte hermétique.
Astuce du chef : pour les gourmands, vous pouvez réaliser cette recette en doublant les
quantités tout en respectant les temps de préparations indiqués ci-dessus.
Pâtes de fruit aux pruneaux
Préparation : 10 min Repos : 2-3 jours Cuisson : 1 h 30
550 g de pruneaux dénoyautés
275 g de sucre semoule
Sucre cristallisé pour la déco
DESSERTS118
Pour 30
119


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