Title: Chocolate Dipped Prunes in Brandy Sauce [Stephanie's]
Categories: Dessert Chocolate Aussie
Yield: 6 Servings

24	lg	Prunes, fancy/A1 grade.
375	ml	Quality red wine.
60	ml	Cognac.
300	g	Couverture chocolate, Lindt plain dark is recommended.]
		===SAUCE====================
2		Egg yolks.
25	g	Caster sugar.
60	ml	Cognac.
300	ml	Cream.

Pit the prunes and soak them in the wine and cognac, ensuring that they are well packed [should that be 'pissed'?] and completely immersed in the liquid. Leave overnight, or longer if you wish- they can only improve. Drain the prunes well.

Melt the chocolate over hot water and remove from heat. Have ready a plastic-lined tray and, using a skewer, impale each prune, dip in the chocolate, allow excess to run back in the bowl and slip carefully onto the tray. Refrigerate.

To make the sauce, beat the egg yolks and sugar until fluffy and lemon-coloured. Whisk in the cognac. Lightly whip the cream in a separate bowl and gently fold into the egg mixture, giving a few firm whisks to combine. It is best to prepare the sauce as required because, if made beforehand, the cognac tends to sink to the bottom. A quick re-whisk will remedy this if it does happen.

Pour the sauce on to the serving plates and arrange the prunes in the sauce, rather like floating island.

from STEPHANIE'S, in Hawthorn East, Melbourne, Victoria, AUSTRALIA

A selected recipe for The Blessed Fred of December 1997 from AUSTRALIAN GOURMET

and typed out by Kevin JCJD Symons

From: Kevin Jcjd Symons Date: 12-31-97 (08:20) The Once And Future Legend (1) Cooking

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