Georgian Stuffed Prunes

January/February 1994

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

Georgian Stuffed Prunes

Makes: 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


  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.


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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