Fool proof food

Recipe for Agen Stuffed Prunes with Rosewater Cream.

This ancient Arab recipe from the Middle East will change your opinion of prunes — a pretty and delicious dish. Claudia Roden introduced me to this recipe when she taught at the school many years ago — we are very excited that she will be coming back to teach a one-day course on Jewish food on August 30 next year.

Serves 6

450g (1lb) Agen prunes, pitted

450g (1lb) fresh walnut halves

150ml (¼ pint) each water and red wine or more, or 300ml (½ pint) water

300ml (½ pint) cream

2 tbsp caster sugar

1 tbsp rose-blossom water

Decoration:

A few chopped walnuts Rose petals, optional

We’ve experimented with taking out the stones from both soaked and dry prunes — unsoaked worked best.

Use a small knife to cut out the stones and then stuff each with half a walnut. Arrange in a single layer in a saute 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 onto a serving plate in a single layer and let cool.

Whip cream to soft peaks, add caster sugar and rose-blossom water. Spoon blobs over prunes and chill well. Just before serving, sprinkle with rose petals and a few chopped walnuts. Serve well chilled.

This dessert tastes even better next day.