Prunes Stuffed With Walnuts In Orange Juice Recipes

Steps:

• Brew 3 cups very strong black tea, such as Irish Breakfast.
• Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.
• Remove prunes with a slotted spoon to a clean work surface and set aside.
• Transfer tea to a medium saucepan and add 1/2 cup sugar.
• Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.
• Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.
• Place stuffed prunes in a large shallow bowl or platter, in concentric circles.
• Pour tea syrup over prunes and cool to room temperature.
• Serve with crème fraîche on the side.
• Store covered in refrigerator for up to 1 week.

Steps:

• Make the hole in each prune a little wider with your finger and stuff each with a walnut half. Put them in a pan, cover with orange juice, and simmer over low heat for 20-30 minutes, or until they are soft, adding a little water if they become too dry. Serve chilled as they are, or with the topping.
• For the optional topping, whip the cream until it thickens, and add sugar and rose water. Pour all over the prunes and chill together before serving, or pass round in a bowl for people to help themselves.
• Variation
• Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.

Steps:

• 1. Put a small bowl of cold water next to the stove. Melt the butter in a heavy saucepan. Add the sugar and bring to a boil over low heat, stirring constantly, until the sugar dissolves and starts to bubble. Add the orange juice and bring to a brisk boil, stirring, until the mixture makes a soft ball in cold water, about 5 minutes. (Test by dropping a very small amount of the syrup off the spoon into the water, and if it holds together when you pinch it, its ready, or if it registers 236° on a candy thermometer. 2. Remove the pan from the heat and cool the syrup without stirring, until lukewarm, 6 to 8 minutes. Stir in the confectioners' sugar until completely blended. The mixture will be thick and stiff. Stir in the nuts and vanilla. 3. Using your hands, form the nut mixture into small rounds to stuff into the prunes. Arrange on a plate. Cover and let sit overnight at room temperature, or store in a covered container for 3 to 4 weeks.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.