Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton Beach, Brooklyn.

Joan Nathan
Source: EatingWell Magazine, January/February 1994

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Recipe Summary

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

250 calories; protein 2.9g 6% DV; carbohydrates 39.2g 13% DV; exchange other carbs 2.5; dietary fiber 3.5g 14% DV; sugars 18.7g; fat 6.2g 10% DV; saturated fat 0.6g 3% DV; cholesterolmg; vitamin a iu 710.6IU 14% DV; vitamin c 3.5mg 6% DV; folate 9.3mcg 2% DV; calcium 9.3mg 1% DV; iron 1.3mg 7% DV; magnesium 14.9mg 5% DV; potassium 452.7mg 13% DV; sodium 7.3mg; thiaminmg 3% DV.