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Port And Prunes With Caramel Shards

January 28, 2023

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/
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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