Prunes with Walnuts in Sour Cream
Light, quick, party-worthy, and family-friendly! This prunes-with-walnuts-in-sour-cream dessert is simple to make yet very impressive — perfect for finishing off any meal. The nuts, cooked in sugar beforehand, turn crisp in a thin coat of caramel.
Cooking method
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Step 1:
How do you make the prunes-with-walnuts-in-sour-cream dessert? Prep the ingredients. Use good-quality, sweet, pitted prunes. You can buy shelled walnuts or shell them yourself. Choose natural sour cream with no vegetable additives; about 20% fat is ideal.
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Step 2:
Toast the nuts in a dry skillet for about 2 minutes. Then pour in 50 ml (about 3 tbsp) of water and add the sugar. Cook the nuts over medium heat, stirring, until all the water boils off and the nuts are coated in caramel. You can use brown sugar for a richer caramel flavor. Let the caramelized nuts cool completely — caramel burns are no joke.
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Step 3:
Rinse the prunes well in several changes of water, rubbing each one thoroughly with your hands. If they're very dry, soak them first in cold water — not boiling water, which would make them too soft. Then pat the prunes dry with paper towels. Tuck a walnut into a slit in each prune.
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Step 4:
Whip the sour cream with the powdered sugar and vanilla sugar. Powdered sugar is better than granulated here, since it dissolves into the cream faster. You can use a mixer or a hand whisk. Spoon 2 tablespoons of sour cream into the bottom of each dessert cup, add a few stuffed prunes, and top with the remaining sour cream. Chill the dessert for 1 hour. Garnish as you like — chocolate, berries, or nuts — and serve. Enjoy!
- Wondering how vanilla, vanillin, vanilla extract, and vanilla sugar differ, and how to use or substitute them without spoiling a dish? It helps to know the differences before you start.
- Important! The wrong pan can ruin even the best recipe — it's worth choosing the right skillet for what you're making.
- Instead of sugar, you can use a heat-stable sweetener.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Prunes - 227 kcal/100g
- Powdered sugar - 374 kcal/100g
- Vanilla sugar - 379 kcal/100g
