Prunes and oranges in Cognac with crème fraîche ice-cream

Australian Gourmet Traveller recipe for Prunes and oranges in Cognac with crème fraîche ice-cream

Serves 8

Prep

20M

Cook

15M

Total

35M

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You can bottle these prunes for last-minute entertaining. You’ll need to begin this recipe a day ahead.

Ingredients

500 gm Agen prunes (see note)

2 unpeeled oranges, sliced

400 ml Cognac

150 gm raw caster sugar

Juice of ½ orange

1 cinnamon quill

Crème fraîche ice-cream

400 ml milk

100 ml pouring cream

Scraped seeds of 1 vanilla bean

8 egg yolks

160 gm caster sugar

480 gm crème fraîche

Method

Main

1.Place prunes and orange in a bowl. Stir Cognac, sugar, orange juice and cinnamon in a saucepan over medium heat until sugar is dissolved (2-4 minutes), pour over prunes and orange, cover and set aside to macerate (overnight-2 days).

2.For crème fraîche ice-cream, bring milk, cream and vanilla seeds to the boil in a large saucepan over medium heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Pour milk mixture over yolk mixture, whisking continuously, then return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-10 minutes). Stir in crème fraîche, refrigerate until well chilled (1 hour), freeze in an ice-cream machine, then freeze until firm. Makes about 1.25 litres. Serve with prunes and oranges in Cognac.