PRUNES STUFFED WITH WALNUTS IN ORANGE JUICE

Prunes Stuffed with Walnuts in Orange Juice image

Yield serves 6-8

Number Of Ingredients 7

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1 pound pitted prunes (the moist California or French type)
1 1/4 cups walnut halves
2 cups freshly squeezed orange juice
For the Optional Topping or Accompaniment
1 1/4 cups heavy cream
2 tablespoons sugar
1 tablespoon rose or orange-blossom water

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.