When you go to the market for prunes, choose the larger and fatter ones. And, of course, it's better to buy them pitted. But if you buy the prunes with pits, then gently take them out after boiling the prunes in the syrup, and while they are still hot. My recipe has two secrets. First, I dry the nuts lightly for a more intense flavour. The second, since I cook prunes in sugar syrup, I don't add sugar to the sour cream, and it remains thick, does not flow and lies like a beautiful white cap.