Name: Matzoh Brie with Prunes and Wine
Yield: Yield: 3 to 4 Servings
Cuisine: United States
Ingredients: 2 cups pure, unsweetened apple juice, or 1¼ cups unsweetened Concord grape juice; 1½ cups pitted prunes, halved or quartered if large; plain yogurt, yogurt cream, or sour cream; if additional sweetening is desired, use maple syrup, preserves, or honey; ¾ cup traditional sweet Jewish wine or Concord grape juice; About ¼ teaspoon salt; 1 teaspoon ground cinnamon; 4 whole plain matzohs; 1½ teaspoons brown sugar; 3 tablespoons unsalted butter; 1 teaspoon kosher-for-Passover vanilla extract; 4 large eggs

Preparation info

Yield:
3 to 4
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The interplay of tastes and textures—crisp, tender, and eggy matzoh pieces sandwiching tart-sweet juicy prunes—made this matzoh brie an instant hit. When my daughter was homesick during her junior year in Paris, she whipped this up with lacy French matzohs, substituting plumped, winy raisins for the prunes.

It is even better with a dollop of sour cream or yogurt, which underscores the richness of the dried fruit.