Prunes stuffed with walnuts in sour cream sauce
4 servings
15 minutes
The recipe for prunes stuffed with walnuts, known since Soviet times, does not look quite like this one. In the classic, so to speak, version, the fruit is not usually drizzled, but poured with sour cream mixed with a generous portion of sugar or condensed milk, so that they literally drown in it. Here, sour cream plays more of a role as a sauce, and this has a very pleasant effect on the calorie content of the dessert. In Soviet times, this dessert often adorned New Year's tables, and it was usually served as an appetizer - along with Olivier salad, herring under a fur coat and sprats.
1
Carefully cut a small slit in the side of the prunes with a sharp knife and hide half a peeled walnut inside. Do the same with all the prunes.
- Pitted prunes: 1 kg
- Walnuts: 200 g
2
In a bowl, whip the sour cream with sugar. The amount of sugar, its type, and the fat content of the sour cream should be adjusted to taste. Dark cane sugar, for example, will give the mixture a light caramel flavor, and the thicker the sour cream, the airier the cream will be.
- Sour cream: 1 jar
- Sugar: to taste
3
Place a layer of about a third of the stuffed prunes at the bottom of the serving dish or plate and pour a third of the sour cream over it.
- Pitted prunes: 1 kg
- Sour cream: 1 jar
4
Layer the remaining prunes, evenly covering each layer with cream. Use neither too much nor too little cream — the prunes should not float in the sour cream, but should be generously drizzled. Decorate the last layer of prunes with mint leaves and pour the remaining cream over it.
- Pitted prunes: 1 kg
- Sour cream: 1 jar
- Sugar: to taste
5
Place the dish with prunes in the refrigerator for a while and let the prunes soak in 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.