Far Breton with prunes in Armagnac
French cuisine › Breton · Bruno Albouze · ♥ 821 likes · 35.8K views · 2 min video
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Read about everyday cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- prunes in Armagnac
If not using prunes in Armagnac, soak prunes in water or tea overnight; drain and remove the pits.
Heat the milk with the prune pits, add the raw sugar, bring to a boil and leave to infuse a little.
- milk
- prune pits
- raw sugar
- butter
- salt
- flour
- semolina
- vanilla
- eggs
Sieve the milk over the butter and salt in a blender jar; add flour, semolina, vanilla and eggs and blend smooth.
Pour the batter into a prepared 10-inch deep dish pan, tuck in the prunes and let cool.
- saved prunes in armagnac liquid
Cool completely and demould; glaze with a quick glaze made from the saved Armagnac liquid of the prunes.