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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.

Joan Nathan
Source: EatingWell Magazine, January/February 1994

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total:
30 mins
Servings:
6
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Ingredients

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Directions

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  • 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; carbohydrates 39.2g; dietary fiber 3.5g; sugars 18.7g; fat 6.2g; saturated fat 0.6g; vitamin a iu 710.6IU; vitamin c 3.5mg; folate 9.3mcg; calcium 9.3mg; iron 1.3mg; magnesium 14.9mg; potassium 452.7mg; sodium 7.3mg.
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