Method: Slit a prune and remove the seed, fill with a piece of marzipan and top with an almond. Always have dried apricots (small ones best) soaking in brandy, they will keep for years like that and when needed; drain and place a nodule of Philly cheese on each half and top with a piece of walnut.
Source: contributed by A. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.7.
