ARACIA MAHSHIA-BIL-GOZ (WALNUT-STUFFED PRUNES)
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
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
PRUNES STUFFED WITH WALNUT CANDY
Number Of Ingredients 7
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
PRUNES IN ORANGE SAUCE
This is a recipe received in email from www.whfoods.org - a great source of nutritional information. I'm keeping it as I have poached prunes, err ... I mean dried plums (have you noticed that re-branding as of late? LOL), for years with out ever writing down the recipe. It is nice to sometimes substitute Madeira for the OJ/lemon juice & adding the peel of an orange to the brew.
Provided by Busters friend
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine orange and lemon juice, lemon zest, honey, and cinnamon in a medium sized saucepan. Bring to a simmer on high heat and add prunes.
- Turn the heat as low as possible and cover. Simmer gently for only about 10 minutes. Keep an eye on them so prunes don't get soggy. Add chopped walnuts and cook for another couple of minutes.
- Remove prunes with a slotted spoon and turn the heat to medium-high; reduce the liquid to about half. Pour the syrup over the prunes and chill or serve warm. If using cinnamon stick - leave it in the syrup with the prunes.
Nutrition Facts : Calories 175.3, Fat 3.4, SaturatedFat 0.3, Sodium 1.8, Carbohydrate 38.5, Fiber 3, Sugar 28.1, Protein 1.8
STUFFED PRUNES
I requested this recipe from the community forum, not knowing where to find it. SUCCESS! I have modified the recipe that first appeared on the TV Show, "The Thirsty Traveler". I hope you enjoy it as much as we have! Love it or hate it, please let me know.
Provided by Susie Pots and Pans
Categories Dessert
Time 50m
Yield 36 prunes, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- For the Stuffed Prunes.
- 1. Pre-heat the oven to 400 Degrees F.
- 2. With scissors, cut small piece off of each pitted prune to allow for
- stuffing. Arrange the prunes in a baking dish and prepare the sauce.
- 3. In food processor, mix the cheeses and nuts together to the
- consistency of a smooth paste.
- 4, Stuff the mixture into the pitted prunes.
- For the Red Wine Sauce.
- 1. Thoroughly mix the minced garlic, maple syrup or honey, soy sauce and vinegar. Add enough Merlot to sauce mixture so when poured over prunes, red wine sauce goes 1/4 way up the prunes in baking pan.
- 2. Bake in pre-heated oven for approximately 15-20 minutes.
- Baste the prunes occasionally to keep them from drying out. Serve as a side dish with fish, beef, pork or chicken!
Nutrition Facts : Calories 600.4, Fat 22.2, SaturatedFat 5.8, Cholesterol 17.4, Sodium 1112.8, Carbohydrate 69.4, Fiber 6, Sugar 44.1, Protein 11.7
PRUNES STUFFED WITH WALNUTS IN ORANGE JUICE
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.
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