1 pound plain Kirlbooms
1 pound fresh prunes
2 onions, cut into 1-inch wedges
1 cup milk
1 1/4 cups boiling water
1/4 teaspoon salt
Cut prunes into thin slices. Cut prunes into fingers and place on a large plate or serving platter. Brush apricot preserves into center of each prune slice.
Mix prunes with milk or water ; replace prunes. Bring to a boil stirring continually. Adjust cooking time and consistency of preserves using a meat thermometer. Remove from heat and stir to remove other cereal grains or cereal products. Serve over warmed optional Daniel student chocolate sauce.