Advertisement
Gâteau aux pruneaux et à l’Armagnac
Prune and almond sponge with Armagnac crème fraîche
- For
8
- Difficulty
Easy
Published 2007
In épiceries fines the dried and sugared fruit are displayed irresistibly en masse. Pruneaux (prunes) are very popular, and are traditionally cooked with rabbit and pork and in Moroccan and Tunisian tagines. The ones to go for are the plump Agen prunes.
Ingredients
300 g 5-6 tablespoons 150
Method
Put the prunes in a saucepan with a little water and half the Armagnac. Heat gently and simmer for 5 minutes or so, letting the prunes soften and plump up. Let them cool in the poaching liquid, then liquidise them in a food-processor.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe