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Recipe Name: Agen Prunes Stuffed With Walnuts And Rosewater Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

450 Gram(s) Agen prunes, pitted
Same number of fresh walnut
150 Each red wine and water or
300ml water
300 Cream
2 Tablespoon(s) Caster sugar
1 Tablespoon(s) Rose blossom water
A few chopped walnuts
Rose petals, optional
Use a small knife to cut out the stones from the prunes and then stuff
each with half a walnut. Arrange in a single layer in a saut pan.
Cover with a mixture of wine and water. Put the lid on the pan and
simmer for about 30 minutes. Add more liquid if they become a little
dry. They should be plump and soft. Lift them gently on to a serving
plate in a single layer and let them cool. Whip the cream to soft
peaks and add the caster sugar and rose blossom water. Spoon blobs
over the prunes and chill well. Just before serving, scatter a few
chopped walnuts over each blob of cream, sprinkle with rose petals and
serve well chilled. DISCLAIMER(c) Copyright 1996 - SelecTV Cable
Limited. All rights reserved. Carlton Food Network Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g

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