Prunes Stuffed With Walnut Candy Recipes

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PRUNES STUFFED WITH WALNUTS IN ORANGE JUICE



Prunes Stuffed with Walnuts in Orange Juice image

Categories     Dessert     Orange     Walnut     Chill     Simmer

Yield serves 6-8

Number Of Ingredients 7

1 pound pitted prunes (the moist California or French type)
1 1/4 cups walnut halves
2 cups freshly squeezed orange juice
For the Optional Topping or Accompaniment
1 1/4 cups heavy cream
2 tablespoons sugar
1 tablespoon rose or orange-blossom water

Steps:

  • 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.
  • 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
  • Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.

PRUNES STUFFED WITH WALNUT CANDY



Prunes Stuffed with Walnut Candy image

Number Of Ingredients 7

1/4 cup unsalted butter (1/2 stick)
1/2 cup brown sugar, packed
1/4 cup fresh orange juice
1 cup (scant cup) sifted confectioners' sugar
1/2 cup chopped walnuts
1/2 teaspoon pure vanilla extract
1 pound small pitted prune

Steps:

  • 1. Put a small bowl of cold water next to the stove. Melt the butter in a heavy saucepan. Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble. Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes. (Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer. 2. Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes. Stir in the confectioners' sugar until completely blended. The mixture will be thick and stiff. Stir in the nuts and vanilla. 3. Using your hands, form the nut mixture into small rounds to stuff into the prunes. Arrange on a plate. Cover and let sit overnight at room temperature, or store in a covered container for 3 to 4 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.



Walnut-Stuffed Chocolate-Covered Prunes. image

This is much nicer than it sounds. It is an elegant and attractive sweet to serve after a dinner and I make it every Easter as it is vegan or 'nistissimo' as the Greeks say. Note that the preparation time is just an estimate.

Provided by joanna_giselle

Categories     Dessert

Time 45m

Yield 20-30 stuffed prunes

Number Of Ingredients 4

1 kg dried prune (with the stones in them not pitted)
500 g chocolate couverture (or good quality dark chocolate)
1/2 cup cognac
20 -30 walnut halves

Steps:

  • Slit prunes with a small sharp knife and remove the stones.
  • Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
  • Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
  • Repeat with all prunes.
  • Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
  • Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
  • Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
  • Each piece can be put into a pleated paper cup for an attractive presentation.
  • Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.

Nutrition Facts : Calories 133.2, Fat 1.5, SaturatedFat 0.2, Sodium 1, Carbohydrate 32.2, Fiber 3.7, Sugar 19.1, Protein 1.4

ARACIA MAHSHIA-BIL-GOZ (WALNUT-STUFFED PRUNES)



Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes) image

In Egypt, these tea-flavored prunes are traditionally served with boiled buffalo's milk (thicker than our heavy cream) poured onto cold marble slabs and then sliced. Author Colette Rossant finds crème fraîche to be the next best thing. This recipe was first published in Saveur in 1996.

Provided by Chef Kate

Categories     Dessert

Time 12h30m

Yield 8-10 serving(s)

Number Of Ingredients 5

3 cups tea, strong
1 lb prune, pitted
1/2 cup sugar
1/2 cup walnuts, pieces
1/2 cup creme fraiche (or whipped cream)

Steps:

  • Brew 3 cups very strong black tea, such as Irish Breakfast.
  • Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
  • Remove prunes with a slotted spoon to a clean work surface and set aside.
  • Transfer tea to a medium saucepan and add 1/2 cup sugar.
  • Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
  • Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
  • Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
  • Pour tea syrup over prunes and cool to room temperature.
  • Serve with crème fraîche on the side.
  • Store covered in refrigerator for up to 1 week.

Nutrition Facts : Calories 283.8, Fat 10.5, SaturatedFat 3.9, Cholesterol 20.4, Sodium 7.3, Carbohydrate 50.2, Fiber 4.5, Sugar 34.3, Protein 2.7

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