Aracia Mahshia Bil Goz Walnut Stuffed Prunes

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In egypt, these tea-flavored prunes are traditionally served with boiled buffalo's milk (thicker than our heavy cream) poured onto cold marble slabs and then sliced. Author colette rossant finds crème fraîche to be the next best thing. This recipe was first published in saveur in 1996.

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Steps

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Brew 3 cups very strong black tea , such as irish breakfast.

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Transfer to a large bowl while still hot.

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Add 1 lb.

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Pitted prunes and soak overnight.

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

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

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

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Meanwhile , stuff each prune with a large walnut piece.

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

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Pour tea syrup over prunes and cool to room temperature.

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Serve with crme frache on the side.

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Store covered in refrigerator for up to 1 week.

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Ingredients

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tea, prune, sugar, walnuts, creme fraiche