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Dessert with prunes and walnuts with sour cream

Prunes Stuffed with Walnuts in Sour Cream

Delicious, beautiful, and perfect for a holiday table! This dessert of prunes and walnuts with sour cream is a recipe you could call refined, despite how simple it looks. The now-classic pairing of nuts and dried fruit is rounded out with a fragrant syrup carrying notes of red wine.

Maria

Recipe author

Dessert with prunes and walnuts with sour cream

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Composition / ingredients

Servings:

Prunes (pitted)

100

Walnuts (halves)

100

Sour cream

100

Water (boiling)

150

Sugar

Red wine

Powdered sugar

Mint

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 33 % 15 g

Carbohydrates 58 % 26 g

251 kcal

GI: 46 / 0 / 54

Cooking method

Step 1:

How do you make prunes stuffed with walnuts in sour cream? Gather the ingredients. Use pitted prunes, and either shell the walnuts yourself or buy them already shelled. Choose natural, rich, tasty sour cream.
Step 2:

Rinse the prunes and cover them with boiling water. Let them soak for about 30 minutes. If the prunes are dry and firm, leave them in the water for 1–2 hours.
Step 3:

When the time is up, drain the prunes in a colander and let the water run off completely, then pat them dry with paper towels. Save the prune-soaking water — you'll need it for the syrup.
Step 4:

Lightly toast the walnut halves in a dry skillet. They'll become more fragrant and flavorful.
Step 5:

Stuff the prunes with the walnuts — a walnut half inside each prune.
Step 6:

Combine the sour cream with the powdered sugar and stir until smooth.
Step 7:

Pour the prune-soaking water into a saucepan and add the sugar. Set the saucepan over the heat, bring to a boil, and reduce the mixture over low heat until it thickens.
Step 8:

As soon as it does, add the walnut-stuffed prunes to the syrup and simmer them over low heat for about 10 minutes.
Step 9:

A couple of minutes before the end of cooking, pour the wine over the prunes.
Step 10:

Let the prunes and syrup cool completely.
Step 11:

Spoon the prunes into dessert dishes, drizzle with the syrup, add a dollop of sour cream, and garnish with mint. Ready to serve. Enjoy!

The pairing of prunes and walnuts is familiar to many, but this simple-looking treat hides other layers of flavor. The recipe for prunes stuffed with walnuts, known since Soviet times, doesn't look quite like this one. In the classic version, the fruit isn't drizzled but rather drowned in sour cream mixed with a generous amount of sugar or condensed milk. Here the sour cream plays more of a sauce role, which is very kind to the dessert's calorie count. In Soviet times this dessert often graced New Year's tables, usually served as an appetizer. You can skip steps 7–10 entirely if you're making it for children, or simply leave the wine out of the syrup. You can also skip making the syrup if you don't have time to spend more than 10 minutes on it — but the dessert is much tastier with it. I've tried different versions of this dessert, and this one seems to me one of the most delicious. Incidentally, this is exactly how it's made in Moldova.
It's best to use filtered or bottled water with a neutral taste. If you use tap water, keep in mind that it can give the dish an unpleasant off-flavor.
Instead of sugar, you can use a heat-stable sweetener.