Agen Prunes Stuffed With Walnuts And Rosewater Cream Recipe

1. 1

   Use a small knife to cut out the stones from the prunes and then stuff each with half a walnut.

2. 2

   Arrange in a single layer in a saute/fry pan.

3. 3

   Cover with a mix of wine and water.

4. 4

   Put the lid on the pan and simmer for about 30 min.

5. 5

   Add in more liquid if they become a little dry.

6. 6

   They should be plump and soft.

7. 7

   Lift them gently on to a serving plate in a single layer and let them cold.

8. 8

   Whip the cream to soft peaks and add in the caster sugar and rose blossom water.

9. 9

   Spoon blobs over the prunes and refrigeratewell.

10. 10

    Just before serving, scatter a few minced walnuts over each blob of cream, sprinkle with rose petals and serve well chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.