Making this dessert of ancient origin was once an arduous task. Soaking the prunes in tea was supposed to make pitting easier but in reality helped only a little. Now that pitted prunes are available the dish becomes really worth doing.
Make the hole in the prunes a little wider with your finger and stuff each with half a walnut. Put them to simmer in a pan with water or a mixture of water and wine for about ½ hour – adding more if they become too dry – until they are soft. Turn them into a serving bowl and let them cool.
Whip the cream until it thickens and add sugar and rose water. Pour all o