Steps to Prepare Hydrangea Paniculata Pinky Winky Pruning

Prune Whip

The large white panicles open in mid to late summer, and as summer becomes fall, the florets at the base of the panicles take on a clear, true pink.

Recipe Summary Prune Whip

An old-fashioned classic, this one sure brings back the memories.

Ingredients | Hydrangea Paniculata Pinky Winky Pruning

1 ⅓ cups pitted prunes

⅓ cup water

⅓ cup white sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

6 egg whites

¼ teaspoon cream of tartar

Directions

In a medium saucepan, simmer the prunes in water until soft, drain and puree. Combine the puree in a saucepan with the sugar and heat until the sugar dissolves. Add the lemon juice and vanilla.

Beat the egg whites until frothy, add the cream of tarter, and beat until stiff. Fold the prune puree into the egg whites.

Pour into a buttered and sugared 2 quart baking dish and bake in a preheated 300 degrees F (150 degrees C) oven until nicely browned. Refrigerate and serve chilled with whipping cream.

Info | Hydrangea Paniculata Pinky Winky Pruning

prep: 20 mins cook: 30 mins total: 50 mins Servings: 6 Yield: 4 cups

TAG : Prune Whip

Side Dish,