Pierogi With Italian Plum Filling And Spiced Sour Cream Recipe

Ingredients

Basic Pierogi

24 small Italian plums 

2 tablespoons sugar 

1 cup sour cream 

3 tablespoons confectioners' sugar 

1/2 teaspoon pure vanilla extract 

1/4 teaspoon freshly grated nutmeg 

Preparation

Cut a slit into (but not through) each plum; remove pits. Fill cavity of each plum with 1/4 teaspoon sugar. Close plum before wrapping in dough. Use 1 plum for each pierogi.

Mix together sour cream, confectioners’ sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup.

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