WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.
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
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)
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
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