Prunes Stuffed with Walnuts in Sour Cream Sauce

Description

If the prunes are not fresh but dry, soak them in boiling water beforehand to soften them. However, keep in mind that this may cause them to lose some of their flavor, so when purchasing, prefer fresh prunes for a tastier dish.

Ingredients

• Pitted Wild Apricots - 0 lbs
• Walnuts - 5 oz
• Sour Cream - 1 can
• Sugar - to taste

Step by Step guide

Step 1

Carefully make a small incision on one side of each prune with a sharp knife and tuck in half a peeled walnut. Repeat this process with all the prunes.

Step 2

In a bowl, whip the sour cream with sugar. Adjust the amount and type of sugar, as well as the fat content of the sour cream, to your taste. For example, dark brown sugar will add a subtle caramel flavor to the mixture, and the thicker the sour cream, the fluffier the cream will be.

Step 3

Arrange one third of the stuffed prunes in a single layer at the bottom of a serving dish or plate, and then pour one third of the sour cream sauce over them.

Step 4

Layer the remaining prunes in the same way, evenly covering each layer with cream. Use just the right amount of cream—not too much and not too little—so that the prunes do not float in the sour cream, but are generously drizzled with it. Decorate the top layer of prunes with mint leaves and drizzle with the remaining cream.

Step 5

Place the dish with prunes in the refrigerator for a while to allow the prunes to soak up the cream. Ideally, it should be chilled for several hours or even overnight — in the latter case, it's best to garnish the prunes with mint just before serving.

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