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Georgian Stuffed Prunes

:  January/February 1994

Your rating: None Average: 2.7 (6 votes)

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


Georgian Stuffed Prunes Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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

Per serving: 261 calories; 6 g fat ( 1 g sat , 1 g mono ); 0 mg cholesterol; 39 g carbohydrates; 0 g added sugars; 3 g protein; 3 g fiber; 7 mg sodium; 453 mg potassium.

Carbohydrate Servings: 2

Exchanges: 2 1/2 fruit, 1 fat


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Recipe Categories

Style/Theme
Entertaining, formal
Quick (total 30 min. or less)
Vegan
Vegetarian
Entertaining, casual
Ease of Preparation
Easy
Total Time
30 minutes or less
Type of Dish
Appetizer
Desserts, fruit
Snack
Servings
6
Preparation/ Technique
Poach
Meal/Course
Appetizers
Dessert
Snack
Ethnic/Regional
Jewish
Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High fiber
Gluten free
Season
Fall
Winter
Holiday
Christmas
Hanukkah
Passover
Thanksgiving
Publication
January/February 1994
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