Prunes Stuffed with Walnuts in Orange Juice

• 1 pound pitted prunes (the moist California or French type)
• 1 1/4 cups walnut halves
• 2 cups freshly squeezed orange juice
• 1 1/4 cups heavy cream
• 2 tablespoons sugar
• 1 tablespoon rose or orange-blossom water

1. Make the hole in each prune a little wider with your finger and stuff each with a walnut half.
2. Put them in a pan, cover with orange juice, and simmer over low heat for 2030 minutes, or until they are soft, adding a little water if they become too dry.
3. Serve chilled as they are, or with the topping.
4. For the optional topping, whip the cream until it thickens, and add sugar and rose water.
5. Pour all over the prunes and chill together before serving, or pass round in a bowl for people to help themselves.
6. Instead of orange juice, use a half-and-half mixture of water and red wine.
7. This was done in Jewish households.

prunes, walnut halves, freshly squeezed orange juice, heavy cream, sugar, water

Taken from www.epicurious.com/recipes/food/views/prunes-stuffed-with-walnuts-in-orange-juice-373575 (may not work)