Ready for Christmas

Les pruneaux à l’alcool / prunes preserved in alcohol is one of the most popular desserts of the region, and I often buy a jar in the supermarket. But this year I decided to make my own. I bought a kilo of large mi-cuit (partly dried) prunes in the market. I soaked them in weak tea, then packed them into sterilised jars. I made a syrup with the remaining liquid and added to partly cover. I filled the jars to the top with alcool de fruits (specially for preserving) adding a bit of Armagnac for good measure. Now we need to resist temptation and wait for a couple of months.

A tasty treat

We invited Michel and Colette, and Frank and Jacqui, for apéros – a French evening ritual that combines drinks, food and friends. We had no problem putting together a good selection of drinks, including wine, kir (white wine with crème de cassis / blackcurrant liqueur), Fenelon (a local drink made from red wine, cassis and walnut liqueur) and our own recently harvested grape juice. But, I was less sure about the nibbles, as a few crisps and nuts simple wouldn’t do! So I chose a selection of crisp radishes, red pepper cut into batons, olives stuffed with anchovy, slices of saucisson sec, and les pruneaux fourrés / prunes stuffed with pâté. We bought the mi-cuit (partially dried) prunes in the local market from a man who was selling these and fresh almonds on racks in the back of his car. I soaked them overnight in tea, then poached them in salted water for 15 minutes. Now they were sticky and soft and I could cut them in half to remove the stones. I stuffed the cavities with mousse de canard. “Très bon” said Michel, which is praise indeed!

Prune perfection

It is strange how the French succeed even with those foods which were most hated in childhood and which never get given a second chance
Jeanne Strang in Goose Fat & Garlic

And it seems I have succeeded too because I cooked la tarte aux pruneaux / prune tart for my Book Club friends and there were requests for the recipe. I cooked prunes in red wine, water and sugar, then removed the fruit and reduced the liquid to a syrup. I lined a flan dish with sweet shortcrust pastry made from flour, salt, sugar, butter and an egg yolk. I pricked the base all over and brushed it with the lightly beaten egg white. I filled the case with the prunes, poured over the syrup and finished with a pastry lattice. The tart was cooked in a hot oven for 30 minutes.

Luscious & appetising
Just like in France!

A winter pudding

The recipe for la coupétade / bread and fruit pudding suggests using stale bread or fouace, but I used Pandoro, a traditional Italian sweet bread, instead. I cut this up, laid the pieces in a buttered gratin dish, and sprinkled them with rum (or Grand Marnier can be used). Then I added raisins, chopped prunes and a mixture of eggs, milk, cream and vanilla sugar, before baking in the oven for 45 minutes. Not quite bread and butter pudding, but equally good on a cold winter’s evening.

We ate the hot pudding with *crème anglaise*

Christmas in a glass

This dessert, la glace aux pruneaux et à l’Armagnac, makes a lovely end to a heavy meal. I soaked Agen prunes overnight, poached them in their soaking water, and then chopped them roughly. I made a custard with egg yolks, cream and vanilla sugar, and then added the prunes and Armagnac. To this, I folded in whipped double cream, poured the mixture into a metal mould and placed in the freezer.