Poached prune tart with red wine glaze recipe Posted on 28 March 2011 Tags:Sichuan This delicious poached prune tart with a red wine glaze was one of the recipes I learned how to make on a wine cooking course weekend at African Relish in Prince Albert. Serves 6 Crème patisserie 500 ml milk 1 vanilla pod, split in half, or a teaspoon of vanilla extract 6 egg yolks 100 g caster sugar 30 g flour Bring the milk to a boil with the vanilla pod and allow to infuse for 10 minutes (turn off the heat once it starts to boil). Remove the pod (or add the vanilla extract). Whisk the egg yolks and sugar until light and fluffy and add the flour. Add the warm milk to this egg mixture and place back in a saucepan. Bring to the boil, whisking constantly until thick. Boil for two minutes and allow to cool before serving. Prunes poached in red wine syrup 30 ripe prunes, stones removed and halved 500 ml water 500 ml red wine 1 tbs honey 50 ml sweet dessert wine 3 cinnamon sticks 3 star anise Peel of one orange 3 cloves Pinch of ground Sichuan pepper (optional) Place all the ingredients, except prunes, into a large pot. Boil for 30 minutes. Add the prunes and reduce heat to a simmer for about five minutes. Cook until the prunes are tender and then remove. Strain the liquid and pour it into the pot. Turn up the heat and reduce it to a glaze (thick and sticky). Add the dessert wine and allow to cool. Sweet pastry 125 g flour Pinch of salt 60 g butter 60 g castor sugar 2 egg yolks 1 tsp vanilla essence Sift the flour and salt together onto a cold work surface. Make a well in the centre. Add the rest of the ingredients into the centre. Mix the ingredients with your fingers. Using a palette knife, fold in the wet ingredients till they start to form wet dough. Draw the dough together and knead lightly until smooth. If the dough is dry, add a few drops of water. Be careful not to overwork the dough. Wrap in wax paper and refrigerate for an hour. Roll the pastry out to a 3 mm thickness on a floured surface. Place into a flan tin and bake blind (cover with baking paper weighed down with rice or beans) for 20 minutes at 190° C. Loosen the edges immediately afterwards and allow to cool. To assemble the tart, spoon the crème patisserie into the baked crust, top with poached prunes and pour over the glaze. Related Posts 3 Wine estates to visit in KwaZulu Natal 31 May 2023 The Cape may be the wine capital of South Africa, but you can still enjoy... read more 11 alcohol-free drinks for the sober curious 26 May 2023 Ocsober and Dry January are all good and well, but how about a permanent shift... read more Treat yourself to a one-of-a-kind fine dining experience in Franschhoek 20 March 2023 If you love a unique fine dining experience, you'll want to treat yourself to the... read more PREV ARTICLE NEXT ARTICLE
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