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.

RECIPES