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Agen Prunes Stuffed With Walnuts And Rosewater Cream
Ingredients
- 450 gm Agen prunes, pitted
- Same number of fresh walnut halves
- 150 ml Each red wine and water or possibly 300ml water
- 300 ml Cream
- 2 Tbsp. Caster sugar
- 1 Tbsp. Rose blossom water
- A few minced walnuts
- Rose petals, (optional)
Directions
- Use a small knife to cut out the stones from the prunes and then stuff each with half a walnut. Arrange in a single layer in a saute/fry pan. Cover with a mix of wine and water. Put the lid on the pan and simmer for about 30 min. Add in more liquid if they become a little dry. They should be plump and soft. Lift them gently on to a serving plate in a single layer and let them cold.
- Whip the cream to soft peaks and add in the caster sugar and rose blossom water. Spoon blobs over the prunes and refrigeratewell. Just before serving, scatter a few minced walnuts over each blob of cream, sprinkle with rose petals and serve well chilled.
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