Prunes Stuffed with Walnuts in Sour Cream Sauce

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.