Prunes Stuffed with Walnuts

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

Making this dessert of ancient origin was once an arduous task. Soaking the prunes in tea was supposed to make pitting easier but in reality helped only a little. Now that pitted prunes are available the dish becomes really worth doing.


  • 500 g (1 lb) pitted prunes
  • Same number of walnut halves
  • 300


Make the hole in the prunes a little wider with your finger and stuff each with half a walnut. Put them to simmer in a pan with water or a mixture of water and wine for about ½ hour – adding more if they become too dry – until they are soft. Turn them into a serving bowl and let them cool.

Whip the cream until it thickens and add sugar and rose water. Pour all o