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12 ounces pitted prunes
Stuff the prunes with the walnut halves.
Sauté in margarine for about 5 minutes, until tender.
Add the wine, pomegranate syrup, and lemon juice. Simmer, uncovered, over a low heat for about 20 minutes. Serve as an accompaniment to turkey, lamb, or veal with artichokes, using the juice as a sauce.
Posted by Elaine Radis
Nutritional Info Per Serving: N/A
1/2 cup walnut halves
2 tablespoon margarine
1 cup sweet red wine
1 tablespoon pomegranate syrup, available in Middle Eastern groceries
juice of 1/2 lemon