Georgian Stuffed Prunes

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From: EatingWell Magazine January/February 1994

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

Ingredients 6 servings

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  • 30 pitted prunes, (12 ounces)
  • 30 walnut halves, (2 ounces)
  • 1 cup sweet red wine, such as Manischewitz
  • 1 lemon, halved

Preparation

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  1. 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 information

  • Per serving: 250 calories; 6 g fat(1 g sat); 3 g fiber; 39 g carbohydrates; 3 g protein; 9 mcg folate; 0 mg cholesterol; 19 g sugars; g added sugars; 711 IU vitamin A; 4 mg vitamin C; 9 mg calcium; 1 mg iron; 7 mg sodium; 453 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 1/2 fruit, 1 fat

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