If Guy Branum hasn’t already convinced you of how delicious (and nutritious) California Prunes are, maybe his recipe for Far Breton will. Similar to a clafoutis, a Far Breton is an iconic prune dessert in the Brittany region of France, and Guy’s version is buttery, rich, and filled with brandy-spiked prunes.
Get the printable recipe: [ Ссылка ]
Prep Time: 15 minutes, plus at least 2 hours rest
Cook Time: 50 minutes
Serves: 8
Special Equipment: Cast iron or oven-safe skillet
Ingredients:
25 pitted California prunes
⅓ cup brandy or rum
⅓ cup strong black tea
2 cups milk
3 eggs
¾ cup sugar
5 TBSP unsalted butter, melted + 2 TBSP
½ tsp vanilla extract
⅛ tsp kosher salt
¾ cup all-purpose flour
Directions:
Combine the prunes, brandy (or rum), and black tea in a small sauce pan and bring to a boil over medium heat. Cook for 3-4 minutes, then strain and discard the liquid. Let the prunes cool thoroughly.
In a blender or food processor, combine the milk, eggs, sugar, 5 TBSP of melted butter, vanilla, salt, and flour. Blend until smooth, then let the batter sit at least 2 hours to hydrate the flour. The batter and prunes can be prepared a day ahead and refrigerated overnight.
Preheat the oven to 400°F.
Heat a cast iron skillet over medium, then melt in the remaining 2 TBSP butter. Let the solids brown a little, then swirl the butter around your pan and pour in the batter. Gently add the prunes, distributing them throughout the pan.
Remove the skillet from the burner and place on a center rack in the oven. Cook for 45-50 minutes, until the custard is set and the top is a rich, golden brown. Remove from the oven and serve warm!
Serving Suggestion:
Love Guy Branum’s Far Breton? Try our Diner-Style Rice Pudding Cheesecake.
To learn more about California Prunes, follow us at:
Website: [ Ссылка ]
Facebook: [ Ссылка ]
Instagram: [ Ссылка ]
Twitter: [ Ссылка ]
Pinterest: [ Ссылка ]
