Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
By Chef #0428
on March 09, 2007
Absolutely delicious and very easy. The tea compliments the prunes giving them a depth of flavor. Next time I would use smaller prunes. The large California type is too big a mouthful when soaked and stuffed. To avoid the high fat of creme fraiche I used full fat yogurt. By draining it through a coffee filter for a couple hours I got a firmer texture. 10 minutes is plenty of time to stuff walnuts into the 35 or so prunes that remained round after soaking.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 30, 2006
I admit I’m not much of a prune lover. They always seem overly sweet to me & their texture doesn’t win me over either, but my DH adores them! This dish has a lovely presentation & a lighter flavour I welcomed as well. I sought out that lighter flavour by using Melrose’s (DeLuxe Quality) Tea from Scotland & toning down the strength a bit … perhaps straying from the spirit of your recipe, but it worked for me. I did use pecans rather than walnuts (pers pref). As I expected, my DH adored the dish, but I was indeed surprised I liked it as well w/the addition of the crème fraîche. You won me over, Kate. Thx for posting.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 08, 2006
Absolutely perfect, and I wish i could give more than 5 stars. You may ask yourself how a recipe with so few ingredients could be so good? Where's the fuss? Where's the bother? This is probably THE recipe to try to learn or relearn the value of simplicity when we are continuously bombarded with recipes that drive us to excess. I used 3 teabags to make my 'strong' tea - 2 Earl Grey and 1 Orange Pekoe. The Earl Grey was a very good choice as the Bergamot flavoured the prunes nicely. As I said, this recipe is perfection, and I highly recommend it for your next 'occasion'. I would like to add though, that a few calories and A LOT of fat can be cut by using Greek-style yoghurt (the really thick stuff - usually with a 10% fat content) rather than creme fraiche, which has 30% fat. The recipe will be just as good. Oh, and a sprinkle of walnuts over the creme fraiche was no bad thing, either. Marvelous - the kind of recipe that I know I'll be making forever.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (144 g)
Servings Per Recipe: 8