Syrian Stuffed Prunes

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Serve as an accompaniment to turkey, lamb, or veal with artichokes, using the juice as a sauce.

Ingredients

  • 12 oz Pitted prunes
  • 1/2 c Walnut halves
  • 2 Tbs. Parve margarine
  • 1 C. Sweet red wine
  • 1 Tbs. Pomegranate syrup
  • Juice of 1/2 lemon

Directions

Stuff the prunes with the walnut halves. Sauté in margarine for about 5 minutes, or until tender. Add the wine, pomegranate syrup, and lemon juice. Simmer, uncovered, over low heat for about 20 minutes.

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