Prune and claret mould

Name: Prune and claret mould
Cuisine: Indian
Ingredients: 1 lb pitted prunes; 3 oz/⅔ cup sugar; ½ bottle of claret (Bordeaux); ½ bottle of claret (Bordeaux); 1 tablespoon lemon peel; 1 2-inch stick of cinnamon; 1 tablespoon gelatine; 2 tablespoons slivovitz (plum brandy); 2 tablespoons slivovitz (plum brandy); 30 blanched slivered almonds; 8 fl oz double cream, chilled

Preparation info

Serves
6

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

One almost hesitates to recommend a dessert featuring prunes but this very old recipe has a wonderfully rich flavour and slips down agreeably after a full dinner.

Ingredients

1 lb pitted prunes
3 oz/⅔ cup sugar

Asia
Europe
India
United Kingdom
Dessert
Dinner

Method

Place the prunes in a large saucepan, together with the sugar. Pour in 1 pt of water and the claret and add the lemon peel and cinnamon. Bring to a boil, reduce the heat and allow to simmer for 20—30 minutes, or until the prunes are soft and plump.
Discard the lemon peel and cinnamon. Drain the prunes and place them in a processor or blender. Measure the juice