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Sauternes curd with tea marinated prunes

epicure 17 July 2013
Type of Meal

Sauternes Curd with Tea Marinated Prunes

Serves 6
Prep time 25 minutes + overnight marinating time
Cook time 15 minutes

tea marinated prunes
100g sugar
1 litre water
3 English Breakfast teabags
1 orange zest
1 lemon zest
1 cinnamon stick
70ml Armagnac
400g prunes

  • Place the sugar, water, teabags, zests, cinnamon and Armagnac into a medium pot. Brew the teabags for approximately 2 minutes.
  • Remove the teabags and reduce the liquid until it reaches one third its original volume.
  • Add the prunes to the marinade and leave to chill overnight.

Sauternes curd
4 eggs
6 egg yolks
120g sugar
150ml Sauternes
120g butter, cubed

  • Place a pot of hot water over the stove and keep it on a gentle simmer.
  • Combine eggs, egg yolks, sugar and Sauternes in a large mixing bowl wide enough to sit comfortably over the pot of hot water.
  • Place the bowl over the hot water and whisk the egg mixture until fluffy and heats up to 60-70°C.
  • Remove from heat and whisk in the butter until fully melted. Strain the mixture into another bowl and chill until the mixture sets to form a curd.
  • Serve with tea marinated prunes.

From m(int.) Network

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