Stuffed Puffs

Remove the pulp and seeds from the puffs, but do not shell them

Place them in a greased mold

Make the raisins simmer with a little white wine and fill the part above the puffs with them

Close it with a citric crystallized lid

Add a small piece of butter or margarine to each puff and sprinkle with grated almonds

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 for puffs can be executed as follows: instead of raisins, use dried apricots from which you remove the pit

Mix with citric crystallized and chopped pecans

Proceed in the same way as above

Many people prefer not to chop the pecans, but this is a matter of personal taste.