Recipe - Agen Prunes Stuffed With Walnuts And Rosewater Cream

450 g Agen prunes; pitted
Same number of fresh walnut
halves
150 ml Each red wine and water or
300ml water
300 ml Cream
2 tablespoon Caster sugar
1 tablespoon Rose blossom water

DECORATION
A few chopped walnuts
Rose petals; (optional)

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 saut‚
pan. Cover with a mixture of wine and water. Put the lid on the pan
and simmer for about 30 minutes. Add 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 cool.

Whip the cream to soft peaks and add the caster sugar and rose blossom
water. Spoon blobs over the prunes and chill well. Just before
serving, scatter a few chopped walnuts over each blob of cream,
sprinkle with rose petals and serve well chilled.

DISCLAIMER(c) Copyright 1996 SelecTV Cable Limited. All rights
reserved. Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.