Iraqi Stuffed Prunes

Ingredients

• 12 oz Pitted prunes
• 1/2 c walnut halves
• tb Parve margarine
• 1 c Sweet red wine
• 1 tb pomegranate syrup*
• Juice of 1/2 lemon

Directions

1. Stuff the prunes with the walnut halves. Sauté in

  margarine for about 5 minutes; until tender. Add the
  wine; pomegranate syrup, and lemon juice. Simmer,
  uncovered, over a low heat for about 20 minutes. Serve
  as an accompaniment to Turkey, Lamb, or Veal with
  artichokes, using the juice as a sauce.