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Prune, botrytis wine and amaretti crème caramel

<p>“The Riverina, often referred to as the food bowl of Australia, has some amazing produce, including the prunes, Botrytis Semillon wine (I like McWilliams or De Bortoli) and almonds in this recipe. In fact, 75 per cent of Australian prunes are grown in the area, and I am one of the proud 60 growers in the industry. This recipe is a take on a traditional dessert from Piemonte in Italy crossed with the classic crème caramel, and celebrates the Italian heritage of Griffith.” – <em><strong>Ann Furner, Yenda, NSW</strong></em></p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8–10</p> <ul> <li>100 g pitted prunes, plus extra, to serve (optional)</li> <li>375 ml botrytis wine</li> <li>100 g caster sugar</li> <li>120 g amaretti biscuits, plus extra, to serve (optional)</li> <li>500 ml milk</li> <li>140 g granulated sugar</li> <li>3 eggs</li> <li>3 egg yolks</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Soak the prunes in the wine overnight.</li> <li>Drain the soaking liquid through a sieve into a small saucepan, reserving 100 ml. Set aside the prunes. Place the saucepan over medium heat and simmer until the soaking liquid has reduced by half. Set aside in a bowl for serving.</li> <li>Place the caster sugar in the saucepan and cook over medium–high heat until it caramelises and is a dark caramel colour. Pour into the bottom of a 22 cm x 12 cm loaf tin. Set aside.</li> <li>Place the amaretti biscuits in a blender or food processor and pulse until roughly chopped. Transfer to a bowl and set aside.</li> <li>Place the soaked prunes in the blender or food processor and blend to form a soft paste. Set aside.</li> <li>Preheat the oven to 150°C. Heat the milk in a medium saucepan over medium heat until it just about comes to the boil. Remove from the heat.</li> <li>Meanwhile, place the granulated sugar, eggs and egg yolks in a medium bowl and whisk until thick. Pour over the hot milk and continue whisking. Add the crushed amaretti biscuits, reserved 100 ml soaking liquid and blended prunes and mix well. Pour the mixture over the caramel in the loaf tin.</li> <li>Place the tin in a large baking dish and fill with hot water until it reaches halfway up the sides of the tin. Cook in the preheated oven for 1 hour and 20 minutes, or until the custard has set. Let the crème caramel cool in the tin before turning it out, inverted, onto a serving plate.</li> <li>Drizzle the reduced cooking liquid over the plated crème caramel. Serve warm or cold with extra amaretti biscuits and prunes, if desired.</li> </ol> <p>What’s your go-to dessert recipe for special occasions? Share it with us in the comments below.</p> <p><em><img width="119" height="144" src="https://oversixtydev.blob.core.windows.net/media/23154/australia-cooks-cover-image_119x144.jpg" alt="Australia Cooks - Cover Image (6)" style="float: right;"/>Written by Ann Furner. Recipe courtesy of Australia Cooks edited by Kelli Brett, published by <a href="https://shop.abc.net.au/products/australia-cooks-hbk" target="_blank"><strong><span style="text-decoration: underline;">ABC Books</span></strong></a>.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/05/dairy-free-creme-brulee/"><strong><em><span style="text-decoration: underline;">Dairy-free crème brûlée</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/05/mini-banoffee-pies/"><span style="text-decoration: underline;"><em><strong>Mini banoffee pies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/strawberry-panna-cotta/"><span style="text-decoration: underline;"><em><strong>Strawberry panna cotta</strong></em></span></a></p>

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Persimmon and amaretti crumble

<p class="Body">This persimmon and amaretti crumble is the perfect dessert to keep you warm as the nights cool down.</p> <p><strong><span style="text-decoration: underline;">Serves</span></strong>: 4</p> <p class="Body"><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p> <ul> <li>4 sweet persimmons, peeled, diced in 2cm cubes, or scooped flesh of four original persimmons</li> <li>50g butter, cut into 4 equal portions</li> <li>1/4 cup slivered almonds</li> <li>100g amaretti biscuits, roughly crushed by hand</li> <li>125g mascarpone or double cream</li> <li>1 teaspoon full icing sugar</li> <li>½ teaspoon vanilla bean paste</li> <li>1 tablespoon aged balsamic or balsamic reduction*</li> </ul> <p class="Body">*To make the balsamic reduction, combine ½ cup balsamic vinegar and ½ cup of caster sugar in a small saucepan. Bring to boil, reduce heat and simmer until sugar has melted and the balsamic is slightly syrupy.</p> <p class="Body"><span style="text-decoration: underline;"><strong>Method</strong>:</span></p> <ol> <li>Preheat oven to 180ºC.</li> <li>Divide the persimmons into 4 x 12cm buttered ramekins. Place equal portions of the butter over the persimmons and cover with the slivered almonds and crushed amaretti. Bake for about 15 minutes or until bubbling. Remove from the oven and cool a little.</li> <li>Meanwhile mix the mascarpone with the icing sugar and vanilla until combined. Place a dollop over each ramekin, then a zig zag drizzle of the balsamic over the top. Serve immediately.</li> </ol> <p><em>Courtesy of Australian Permissions.</em></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/03/gluten-free-coconut-bread/"><em><strong><span style="text-decoration: underline;">Gluten-free coconut bread</span></strong></em></a></p> <p><a href="/lifestyle/food-wine/2016/01/pear-pomegranate-and-feta-salad/"><strong><em><span style="text-decoration: underline;">Pear, pomegranate and feta salad</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/03/pineapple-and-almond-protein-icy-pole/"><em><strong><span style="text-decoration: underline;">Pineapple and almond protein icy-pole</span></strong></em></a></p>

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Chocolate and Amaretti salami

<p>This dessert salami can be made weeks ahead and is great to have on hand to serve to visiting relatives.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>170g mixed dried fruit, roughly chopped (we used figs, sultanas and crystallised ginger)</li> <li>1 tablespoon rum</li> <li>100g butter, cubed</li> <li>100g dark chocolate, broken into small pieces (at least 62% cocoa)</li> <li>2/3 cup (220g) sweetened condensed milk</li> <li>170g nuts, lightly toasted, roughly chopped (we used hazelnuts, pistachios and blanched almonds)</li> <li>100g amaretti biscuits, coarsely crushed</li> <li>70g red glacé cherries, left whole</li> <li>2 tablespoons icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method</span></strong></p> <p>1. Place mixed dried fruit and rum in a bowl, mix well and set aside for 30 minutes to macerate.</p> <p>2. Place butter, chocolate and condensed milk in a large microwave-safe bowl. Heat at 20-second intervals, stirring well in between, until the mixture is smooth and melted.  </p> <p>3. Mix in the macerated fruit, nuts, biscuits and cherries.  </p> <p>4. Divide mixture between 2 large sheets of baking paper and form into logs, twisting the ends of the paper to seal into a tight sausage shape. Chill overnight.  </p> <p>5. Roll salami in the icing sugar to coat. Cut into thin slices for serving.</p> <p><strong><em>First appeared on <span style="text-decoration: underline;"><a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a></span></em></strong></p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/chocolate-peanut-butter-lava-cakes/">Chocolate peanut butter lava cakes</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/blueberry-pie/">Blueberry pie</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/banana-and-rum-cake/">Banana and rum cake with brown butter frosting</a></strong></em></span></p>

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