Stuffed Puffs

Remove the pulp and seeds from the puffs, but don't crack them open

Place them in a greased mold

Soak the raisins in a little bit of white wine and fill the top part of the puffs with them

Cover with a citron crystal lid

Add a small pat of butter or margarine to each puff and sprinkle with confectioner's sugar

Add the remaining white wine to the mold and put it in a moderate oven for about half an hour, until the puffs are cooked and the wine is dry

Another stuffing option for puffs can be done by replacing raisins with dried apricots, removing their pits

Mix with crystallized citron and chopped pecans

Proceed in the same way as above

Some people prefer not to chop the pecans, but that's a matter of personal taste