Aracia Mahshia-Bil-Goz (Walnut-Stuffed Prunes)

1. 1

   Brew 3 cups very strong black tea, such as Irish Breakfast.

2. 2

   Transfer to a large bowl while still hot. Add 1 lb. pitted prunes (California prunes are plumper and therefore best) and soak overnight.

3. 3

   Remove prunes with a slotted spoon to a clean work surface and set aside.

4. 4

   Transfer tea to a medium saucepan and add 1/2 cup sugar.

5. 5

   Bring to a boil over high heat and reduce tea until it is the consistency of a thin syrup, about 10 minutes.

6. 6

   Meanwhile, stuff each prune (into the slit made when pitting prune) with a large walnut piece.

7. 7

   Place stuffed prunes in a large shallow bowl or platter, in concentric circles.

8. 8

   Pour tea syrup over prunes and cool to room temperature.

9. 9

   Serve with creme fraiche on the side.

10. 10

    Store covered in refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.