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'Matzoh Brei' is the Jewish version of French Toast.
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To avoid dry skin, add a few drops of olive oil or almond oil to your bath water.
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| Prune Clafoutis |
Added: 27th Nov, 2007 | Viewed 187 times |  |  |
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| Aahh the lure of a patisserie and the childlike glee in finding an unusal treat amongst the pastry laden glass shelves. This unusual little tart or light pie if you may, is an adventure in taste and texture. Try it! |
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| Ingredients |
| 250g pitted prunes
4 eggs, plus 4 extra egg yolks
2 cups pure thin cream
330g cups caster sugar
2 cups water
40g cornflour
1 tbsp rum
1 tbsp kirsch
plain flour to dust
icing sugar to dust |
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| Method | Place water and 200g caster sugar in a saucepan over low heat, stirring until sugar has dissolved. Increase heat to high, bring to a boil and remove from heat.
Place prunes in a bowl and pour sugar syrup and rum over it. Cool, cover and then refrigerate overnight. When ready to cook, preheat oven to 180oC. Butter four 1 cup-capacity shallow baking dishes and dust with plain flour.
Whisk eggs and yolks with the remaining sugar in a large bowl. In a separate bowl, whisk 1/3 of the cream with the cornflour until smooth, then whisk in remaining cream. Place in a bowl with eggs, add kirsch and whisk until combined. Pour into dishes. Drain prunes, dust in plain flour and shake off excess. Divide prunes amongst dishes. bake for 15-20 minutes until golden and set. Cool slightly and dust with icing sugar. |
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