Prune recipe a big hit

11-07-2018 by admin

RECIPE: Ann Furner at her home near Yenda. Ms Furner is a passionate prune grower and loves to include them in her cooking. “Not many people think to use prunes when cooking, yet they add a fabulous flavour to a dish,” she said.A YENDA woman has impressed judges in a national recipecompetition, whipping up acreationhighlightinglocally grownRiverina produce.

Ann Furner, a passionate prune grower, worked with local chef Melina Puntoriero to develop a recipe that was selected out of 200 entries for the recipe book Australia Cooks.

Not only didAnn’s recipe include prunes she had grown herself, it also showcasedalmonds grown in the areaand botrytis semillion madeby her in-laws. Ms Furner said the recipe book was a champion for locally grown produce and she was thrilled to have an opportunity to show the fabulous flavours prunes could add to a dish.

Prune, botrytis wine and amaretti crème caramel


· 100g prunes· 1 bottle (375ml) McWilliams or De Bortoli Botrytis wine· 100g caster sugar for the caramel· 500ml milk· 140g sugar· 120g Amaretti biscuits· 3 eggs· 3 egg yolks· 100ml reserved soaking liquidSoak the prunes overnight with the Botrytis wine. Drain. Take 100ml of the reserved soaking liquid and put aside.Put the rest of the liquid into a small saucepan and simmer until reduced by half. Keep aside for serving. Place the 100g of caster sugar into a saucepan and cook until it caramelizes into a dark caramel. Pour into the bottom of your loaf tin. Let set.Pulse the amaretti cookies in a blender until roughly chopped. Set aside. Blend the soaked prunes to form a soft paste. Set aside.Heat the milk in a saucepan just before it comes to the boil. Meanwhile whisk in a bowl the eggs, yolks and sugar until thick. Pour over the hot milk and continue stirring. Add the amaretti biscuits, reserved soaking liquid and the prunes and blend. Pour over the caramel in your tin. You will need to cook your crème caramel in the oven in a water bath. Place your loaf pan into another tin that is larger and fill with hotwater until it reaches halfway up the side of the pan. Cook in the oven for about 1hr 20minutes or until set at 150 degrees. Let the custard cool in the tin before turning onto a plate.Drizzle with the reduced cooking liquid and some amaretti biscuits and prunes. Serve warm or cold.

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