We used to soak the prunes overnight in tea to make pitting easier. Now pitted ones are available, but stuffing them still takes time. I watch television or listen to music while I do this. I prefer the dessert without the cream topping. Either way, it keeps very well for days.

　　

Ingredients

serves 6-8

　　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

　　

Step 1

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.

　　

Step 2

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

Step 3

Instead of orange juice, use a half-and-half mixture of water and red wine. This was done in Jewish households.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf