Citrus-Infused Prunes With Walnuts Recipe

About this recipe

A warm and comforting dish of prunes simmered in a citrus-honey sauce, topped with crunchy walnuts. Perfect for a light vegetarian dinner or a satisfying dessert.

Ingredients

• 1 Kg Pitted Prunes, 1Kg
• 308G Roasted Sunflower Seeds, 308G
• - Sunita Lemon Juice Organic
• 350G Wilderbee Hot Honey, 350G
• 50G Niharti Cinnamon Taj-Dalchini Powder 50g
• 30G Mill & Mortar Organic Orange Peel, 30G

Instructions

1. 1. Combine 1 cup fresh squeezed orange juice, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/4 cup honey, and 1/2 teaspoon cinnamon in a medium-sized saucepan.
2. 2. Bring the mixture to a simmer over high heat, stirring occasionally to ensure the honey dissolves completely.
3. 3. Add 24 prunes to the saucepan and reduce the heat to the lowest setting. Cover the pan and let the prunes simmer gently for 10 minutes, ensuring they do not become overly soft.
4. 4. Stir in 1/4 cup roasted sunflower seeds and simmer for an additional 2 minutes to allow the flavors to meld.
5. 5. Using a slotted spoon, remove the prunes and sunflower seeds from the saucepan and set them aside on a serving dish.
6. 6. Increase the heat to medium-high and reduce the remaining sauce in the pan by half, stirring occasionally to prevent burning.
7. 7. Pour the reduced syrup over the prunes and sunflower seeds. Serve warm or chilled, as desired.