I like to serve this fruit pudding as a simple side or as a dessert with dinner guests. You can even impress your friends by baking the pudding in individual ramekins, which makes for a great presentation.
Recipe inspired by Elana’s Pantry.
16 apricots, sulfur-free
8 prunes, pitted
2 cups water
1/2 cup raw pecans, roughly chopped
2 tablespoons vanilla extract
1 cinnamon stick, broken in half
Preheat the oven to 350 degrees F.
In a large saucepan, bring water to a boil. Add in the apricots, prunes, cinnamon stick, and salt. Allow the mixture to simmer over heat for 30 minutes.
Remove the cinnamon sticks and dump the remaining mixture (liquid as well) into a blender. Add the eggs and vanilla to the blender and puree until smooth.
Pour the fruit mixture into an 8 X 8 glass dish. Sprinkle the top with chopped pecans and bake in the oven for 35-40 minutes.
Remove from the pudding from oven and allow to cool and set for 10 mintues before serving.