Prunes Stuffed With Walnuts In Orange Juice Food

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

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.

PRUNES IN ORANGE SAUCE

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.

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.