Prunes with walnuts in sour cream
For more than 25 years, this dessert has been a fixture on our family's New Year table, no matter what other sweets we serve. It is easy to make, and we love the combination of slightly smoky, tart prunes and thick, sweetened sour cream.
Adjust servings in the full version
I give an approximate quantity of products. I love it when there is a lot of sour cream, so I pour it in without sparing.
After a few hours, the prunes will be saturated, and the sour cream will turn into a sweet, thick cream.
Rinse the walnuts, pat dry and toast in a dry pan for several minutes. As soon as they start to brown, transfer them out of the hot pan so they do not burn.
Mix sour cream with sugar until the crystals dissolve. Adjust the amount of sugar to taste. If your prunes are very sour, add more sugar.
You don’t need to do anything with prunes beforehand (neither add water nor steam with boiling water). Just wash it.
Pour a few spoons of sour cream and sugar into the bottom of the bowl in which the dessert will be prepared (and then served).
Place half a walnut kernel into each prune and place in a bowl with sour cream.
Arrange the stuffed prunes loosely so the sour cream can surround each one. Add more sour cream after each layer of prunes.
When all the berries are in the bowl, pour the remaining sour cream on top.