Name: Prunes Stuffed with Walnuts
Yield: Serves 8
Ingredients: as many walnut halves as prunes (about 40); 2–3 × 15 ml spoon (2–3 tablespoons) granulated sugar; 15 ml spoon (1 tablespoon) lemon juice; 2 × 15 ml spoon (2 tablespoons) caster or icing sugar; 300 ml (½ pint) whipping cream; extra walnuts, chopped (optional); 500 g (1–1¼ lb) large prunes; a pot of freshly made, weak Indian tea

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Cooking of the Mediterranean

By Jane Grigson

Published 1991

About

A dish to remind us that the eastern end of the Mediterranean is famous for nuts and dried fruit, and that toe have been importing both since the Middle Ages.