micko
27th September 2002, 04:55 PM
Well, only joking about the virgin bit, but tomorrow am trying this "Espresso Prunes" recipe that was on "Saturday Kitchen" last week, and looks a real doddle. It's by Jill Dupleix, who I think is the Sunday Times cookery writer, and comes from the Antipodes.
2 tbsp ground espresso coffee
300g/10 ½oz sugar
30ml/2 tbsp brandy
500g/1lb 2oz large prunes, dried and pitted
1. Dissolve the coffee in 125ml/4floz boiling water, then strain.
2. Add the sugar, brandy and 500ml/17floz water and bring to the boil, stirring.
3. Add the prunes, bring to the boil and cook at quite a fast simmer for 30-45 minutes until the liquid is thick and syrupy. Serve with a whipped cream and yoghurt mixture, on which you have just sprinkled some brown sugar and left in the fridge for half an hour or more till the sugar sort of magically "carmelises" and goes all gooey.
Yum. And any prune leftovers are going to go into a stuffing next week
2 tbsp ground espresso coffee
300g/10 ½oz sugar
30ml/2 tbsp brandy
500g/1lb 2oz large prunes, dried and pitted
1. Dissolve the coffee in 125ml/4floz boiling water, then strain.
2. Add the sugar, brandy and 500ml/17floz water and bring to the boil, stirring.
3. Add the prunes, bring to the boil and cook at quite a fast simmer for 30-45 minutes until the liquid is thick and syrupy. Serve with a whipped cream and yoghurt mixture, on which you have just sprinkled some brown sugar and left in the fridge for half an hour or more till the sugar sort of magically "carmelises" and goes all gooey.
Yum. And any prune leftovers are going to go into a stuffing next week