Georgian Stuffed Prunes
From EatingWell: January/February 1994
Serve these prunes as a dessert or to accompany roast meat. The recipe is adapted from Primorski Restaurant, Brighton Beach, Brooklyn.
- 30 pitted prunes, (12 ounces)
- 30 walnut halves, (2 ounces)
- 1 cup sweet red wine, such as Manischewitz
- 1 lemon, halved
- 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
More From EatingWell
In the dog days of summer, you don’t have to turn on your stove...Icebox pies are an easy and popular summer dessert, yet they're...Celebrate the season with EatingWell's best recipes from the...
Turkey sausage is a healthy, leaner alternative to...
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique
- January/February 1994