Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton Beach, Brooklyn. Source: EatingWell Magazine, January/February 1994

Joan Nathan


Ingredient Checklist


Instructions Checklist
  • Stuff the prunes with the walnut halves and press closed. Combine the stuffed prunes, wine and lemon halves in a medium saucepan. Bring to a simmer over low heat and simmer, uncovered, until tender, about 15 minutes. Remove the lemons. Serve warm or chilled.


Nutrition Facts

250 calories; 6.2 g total fat; 0.6 g saturated fat; 7 mg sodium. 453 mg potassium; 39.2 g carbohydrates; 3.5 g fiber; 19 g sugar; 2.9 g protein; 711 IU vitamin a iu; 4 mg vitamin c; 9 mcg folate; 9 mg calcium; 1 mg iron; 15 mg magnesium;