food for thought

by michelle

brandied prune dessert

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Here’s a classic French dessert. When made with cherries you might recognise this as a clafoutis but it seems that flaugnarde is the correct name when made with other fruit. I’m not sure of the nomenclature when alcohol is involved.

brandied-prune-clafoutis

Brandied prunes are a staple here as they improve over weeks and months. If you want to make this sooner soak 1 cup of pitted prunes in 4 tablespoons of brandy for at least an hour if not overnight. When you’re ready to cook place the prunes in a 4 cup shallow baking dish. Make a batter with ½ a cup of flour, ½ a teaspoon of baking powder, ¼ a cup of caster sugar, ½ a cup of milk, 2 eggs and 90g of melted and cooled butter. Pour the batter over the prunes and bake in a moderate oven for 30 minutes or until firm and golden brown. Serve warm with cream.

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Written by michelle picker

August 11, 2015 at 5:56 am

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