Prunes Stuffed with Walnuts in Orange Juice
We used to soak the prunes overnight in tea to make pitting easier. Now pitted ones are available, but stuffing them still takes time. I watch television or listen to music while I do this. I prefer the dessert without the cream topping. Either way, it keeps very well for days.
Recipe information
Yield
serves 6-8
Ingredients
For the Optional Topping or Accompaniment
Preparation
Step 1
Make the hole in each prune a little wider with your finger and stuff each with a walnut half. Put them in a pan, cover with orange juice, and simmer over low heat for 20–30 minutes, or until they are soft, adding a little water if they become too dry. Serve chilled as they are, or with the topping.
Step 2
For the optional topping, whip the cream until it thickens, and add sugar and rose water. Pour all over the prunes and chill together before serving, or pass round in a bowl for people to help themselves.
Variation
Step 3
Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.
