| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Food networ, Food3 | 1 | servings | |
INGREDIENTS
| 1 | sm | Tin prunes; (213 g) |
| 1 | tb | Port |
| 1 | ts | Icing sugar |
| Double cream or double cream and fromage | ||
| ; frais mixed | ||
| 1 1/2 | oz | Granulated sugar; (40 g) |
INSTRUCTIONS
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. DISCLAIMER© 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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