Port and prunes with caramel shards
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Tin prunes; (213 g) |
| 1 | tablespoon | Port |
| 1 | teaspoon | Icing sugar |
| Double cream or double cream and fromage | ||
| ; frais mixed | ||
| 1½ | ounce | Granulated sugar; (40 g) |
Directions
CARAMEL SHARDS
Drain the prunes and remove the stones. Stir the port into the fruit then use an electric blender to reduce the fruit to a puree. Stir in the icing sugar then fold in the double cream (or crem mixture).
Add enough cream to achieve a very soft set. Spoon into small glass dishes.
Set in the fridge to chill.
Caramel shards: Use a small heavy pan, add the dry sugar and over a high heat start to melt the sugar. Lift the pan off noew and then, shaking the sugar back and forward. Eventually the sugar will dissolve into a liquid.
When it is a good dark colour use a fork to dribble the caramel over a sheet of non-stick baking paper in a random design. Allow the caramel to harden.
Serve the port and prunes with rough pieces of caramel stuck on top.
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Carlton Food Network
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