- Potato starch - 10 Grams
- Prunes - 300 Grams
- Carnation - 7 pieces
- Red semi-sweet wine - 400 Milliliters
- Honey - 40 Grams
- Cardamom - 1 teaspoon
- Cashew - 50 Grams
- Cinnamon in sticks - 1 piece
1. First of all, we need a soft and sweet prune. Well it is washed out and one nutlet is placed inside instead of pits. All this must be placed on the bottom of the pan evenly. 2. Now pour the prunes with wine, add cardamom, cinnamon, cloves and honey (one tablespoon). 3. Close the lid and put it on the weakest fire. The arrow of the thermocontroller must reach the very end in the green field. Then remove the pan from the heat and let it cool. The contents of the pan are transferred to another container, and then for one or three days we put it in the refrigerator. 4. Before serving the dessert, prepare the sauce. Through a double layer of gauze strain the wine broth, add the starch (a teaspoonful), all mix well. On a small fire, bring to a boil. Do not forget to stir it. A teaspoonful of honey in a warmed sauce. Prunes put in glasses or kremanki, pour the sauce. We decorate with whipped cream and mint.
Servings: 6-7