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Add a photoServings: 2
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 303g | |
| Recipe makes 2 servings | |
| Calories 372 | |
| Calories from Fat 268 | 72% |
| Total Fat 30.57g | 38% |
| Saturated Fat 18.4g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 67mg | 3% |
| Potassium 288mg | 8% |
| Total Carbs 7.77g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.72g | 0% |
| Protein 4.44g | 7% |
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