Dessert with prunes and walnuts with sour cream

2 servings
1 hour 30 min

The combination of prunes and walnuts is familiar to many, but the simple-looking treat hides other shades of taste. The recipe for prunes stuffed with walnuts, known since Soviet times, does not look quite like this one. In the classic version, it is customary not to water fruits, but to pour sour cream mixed with a generous portion of sugar or condensed milk so that they literally drown in it. Here, sour cream plays rather the role of a sauce, and this very pleasantly affects the calorie content of the dessert. In Soviet times, this dessert often decorated New Year's tables, and it was usually served as a snack. Steps 7-10 can be completely missed if the dish is prepared for children. Or simply not add wine to the syrup. Also, syrup preparation can be missed if there is no time to cook this dessert for longer than 10 minutes. But with syrup, dessert is much tastier. I've tried different versions of this dessert. This option seems to me one of the most delicious. By the way, this is how this dessert is prepared in Moldova.

How to make a dessert with prunes and walnuts with sour cream? Prepare the products. Take prunes without seeds, walnuts or peel themselves, or buy already peeled ones. Choose sour cream natural, fatty, tasty.

Rinse prunes and pour boiling water. Let it brew for about 30 minutes. If the prunes are dry and dense, leave them in the water for 1-2 hours.

Once the time has elapsed, roll the prunes back into a colander and allow to drain completely with water. Then dry it with paper towels. Save water from prunes, it will be needed for syrup.

Lightly burn walnut kernels in a dry pan. They will become fragrant and tastier.

Stuff prunes with walnuts - half a nut for each berry.

Combine the sour cream with the icing sugar and stir until smooth.

Pour the water in which the prunes were soaked into a saucepan. Pour sugar into it. Put the saucepan on the heat. Bring the water to a boil and boil the mixture over low heat until thickened.

Once that happens, put the nut-stuffed prunes in the syrup and simmer for about 10 minutes.

A couple of minutes before the end of the simmer, pour wine into the prunes.

Cool the prunes with the syrup completely.

Put the prunes in cremans, pour over the syrup, add sour cream to the dessert and garnish with mint. Can be served on the table. Enjoy your meal!