Almond-Stuffed Prunes and Apricots

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

This unusual side dish comes from a Jewish friend from Morocco. The serving of prunes and apricots as a “vegetable” may remind you of the tsimmises of Eastern Europe. And while the notion of prunes may turn some people off, this is one of the most delicious recipes in creation. Almond-stuffed prunes and apricots would go particularly well with any of the tagines or couscous dishes in this book, not to mention European-style entrées, too.