Plums stuffed with walnuts and sour cream

(0 Reviews)

Portion

Place half a walnut kernel into each pitted prune. Repeat with all the prunes.
Prepare the syrup.
Pour 90 ml of water and 2 tablespoons of sugar into a saucepan.
Mix everything until the sugar melts and it begins to boil.
Add plums and simmer for about 20–30 minutes (the syrup should evaporate and thicken during this time).
Meanwhile, prepare the sour cream.
In a bowl, mix 150 grams of our 30% fat sour cream and 2 tablespoons of powdered sugar for 4-5 minutes.
Let it cool.
After the plums are cooked, let them cool completely.
Serve the plums in bowls or glasses, adding a generous spoonful of cream and grated chocolate.
Refrigerate the plums for an hour and serve immediately. Enjoy!