Aracia Mahshia Bil Goz Walnut Stuffed Prunes Recipes

ARACIA MAHSHIA-BIL-GOZ (WALNUT-STUFFED PRUNES)

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.

ACARAMELADOS (ALMOND STUFFED PRUNES)

Steps:

• Prepare prunes by cutting them in half making a pocket to stuff them.
• In a food processor mix almonds, powder sugar, egg, lemon juice and cognac until it turns into a paste.
• Roll small balls with the almond paste and fill the prunes.
• Let them dry for an hour.
• Caramel: Combine sugar and water in a saucepan. Cook over medium-high heat, stirring with a wooden spoon just until sugar dissolves. Then bring to a boil without stirring. Continue cooking to a medium to deep amber color.
• Cover stuffed prunes with caramel and let them cool down until harden.

STUFFED PRUNES

Steps:

• For the Stuffed Prunes.
• 1. Pre-heat the oven to 400 Degrees F.
• 2. With scissors, cut small piece off of each pitted prune to allow for
• stuffing. Arrange the prunes in a baking dish and prepare the sauce.
• 3. In food processor, mix the cheeses and nuts together to the
• consistency of a smooth paste.
• 4, Stuff the mixture into the pitted prunes.
• For the Red Wine Sauce.
• 1. Thoroughly mix the minced garlic, maple syrup or honey, soy sauce and vinegar. Add enough Merlot to sauce mixture so when poured over prunes, red wine sauce goes 1/4 way up the prunes in baking pan.
• 2. Bake in pre-heated oven for approximately 15-20 minutes.
• Baste the prunes occasionally to keep them from drying out. Serve as a side dish with fish, beef, pork or chicken!

WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.

Steps:

• Slit prunes with a small sharp knife and remove the stones.
• Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
• Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
• Repeat with all prunes.
• Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
• Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
• Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
• Each piece can be put into a pleated paper cup for an attractive presentation.
• Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.