POACHED PRUNE KREPLACH WITH HONEYED CREAM AND
YIELD: 6 TO 8 SERVINGS
- About 24 plumb pitted prunes (It is a good idea to prepare a few
extra, though, for tasting)
- Sweet red Jewish wine or red Concord grape juice to cover the
prunes generously (2-3 cups).
- 1 cinnamon stick
- 2 whole cloves
- About 48 wonton wrappers (allow a few extra in case of tearing)
- Egg wash (1-2 large eggs, as needed, each beaten with 1 tsp of
HONEYED CREAM SAUCE:
- 1½ cups heavy cream, preferable not ultrapasterized.
- 1 tsp vanilla extract
- 2 tbsp fragrant honey, or to taste
- ¼ cup pecan, toasted and coarsely chopped.
- Combine the prunes, wine or juice, cinnamon, cloves, and a pinch
of salt in a medium saucepan and simmer over low heat, partially
covered, until the prunes are very tender, about 20 minutes. Boil
for a few minutes, uncovered, over high heat, stirring constantly,
to evaporate any remaining liquid, watching carefully that the
mixture does not burn.
- Discard the cinnamon stick and cloves and let the prunes cool in
the pan, then refrigerate them, covered, for at least 2-=15
minutes before stuffing the kreplach.
- Fill and trim the kreplach, using 1 prune and 2 wonton wrappers
for each krepl and sealing them with the egg wash. For a festive
presentation, consider using cookie cutter to make attractive
- Poach the kreplach. In a large, very wide pot, bring at least 5
quarts of lightly salted water to a boil. Slif in the kreplach,
one by one, being careful not to overcrowd the pot (if necessary,
cook them in batches or use two pots). Lower the temperature
slightly (the kreplach might explode if the water is boiling
furiously) and poach for 3-6 minutes, or until tender (exact time
will depend on the brand of wonton wrapper used). Lift the
kreplach out, a few at a time, with a large skimmer, gently
shaking the skimmer to dry the kreplach (the kreplach are too
fragile to pour into a colander).
- Prepare the sauce. Put the cream, vanilla, and honey in a
medium, heavy saucepan and boil over medium-high heat until
reduced by about half. (If allowed to cool, reheat slowly until
hot before serving).
- This rich dish is best enjoyed in small portions. serve each
person 3-4 kreplach topped with the honey sauce and sprinkled with
Source: The Jewish Holiday Kitchen by Joan Nathan