Port And Prunes With Caramel Shards

It is the Holy Spirit who is causing you to persevere. In those times when you are lazy and have no enthusiasm for any Spiritual Discipline, or when you haven’t practiced a particular Discipline as you habitually do, it is the Holy Spirit who prompts you to pick it up in spite of your feelings. Left to yourself you would have forsaken these means of sustaining grace long ago, but the Holy Spirit preserves you by granting to you the grace to persevere in them.

Donald S. Whitney

CATEGORY	CUISINE	TAG	YIELD
Dairy		Food networ, Food3	1	Servings

INGREDIENTS

1		Tin prunes, 213 g
1	T	Port
1	t	Icing sugar
		Double cream or double cream
		and fromage
		frais mixed
1 1/2	oz	Granulated sugar, 40 g

INSTRUCTIONS

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.  DISCLAIMERÂ© Copyright 1996 - SelecTV Cable Limited. All
rights  reserved.  Carlton Food Network http://www.cfn.co.uk/
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 168 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 1.5mg Potassium: 10.9mg Carbohydrates: 43.3g Fiber: <1g Sugar: 42.7g Protein: <1g