PRUNE ARMAGNAC CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
- In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
- Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.
PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
PRUNES IN ARMAGNAC
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely, you can keep them on hand for instant desserts. Packed in a pretty jar, they make a welcome gift. There is a 1 week standing time.
Provided by evelynathens
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
- Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
- Refrigerated, the prunes will keep indefinitely.
Nutrition Facts : Calories 304.7, Fat 0.4, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 80.8, Fiber 8.1, Sugar 51.6, Protein 2.5
CHOCOLATE ROULADE WITH CHOCOLATE GLAZE
Clad in a satiny chocolate glaze and rolled with chestnut mousse, this black-tie cake with gold leaf-adorned chestnuts is fitting for New Year's Eve.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Coat a 13-by-18-inch rimmed jelly-roll pan with cooking spray; line with parchment. Coat lining with cooking spray. Dust with cocoa; tap out excess. Sift cocoa, flour, cornstarch, and salt together into a bowl; set aside.
- Put eggs and sugar in the heatproof bowl of an electric mixer; set over a pan of simmering water. Whisk constantly until sugar is dissolved and eggs are hot to the touch. Transfer bowl to mixer fitted with the whisk attachment. Beat on high speed until pale, fluffy, and cool.
- Sprinkle flour mixture over egg mixture; gently fold in with a rubber spatula. When almost combined, pour melted butter down side of bowl; fold in. Pour batter onto pan; smooth. Bake until cake pulls away from sides of pan and is springy to the touch, 8 to 10 minutes.
- Run a thin knife around cake. Invert onto a clean kitchen towel dusted generously with cocoa; peel off parchment.
- Starting from one short end, roll cake, using towel to guide into a log. Transfer to a wire rack; let cool completely.
- Unroll cake. Brush surface with Armagnac syrup; then spread with mousse, leaving a 1/2-inch border. Roll up again, using kitchen towel. Bring towel's edges together along top of cake; secure with clothespins (leave ends open). Refrigerate at least 4 hours or overnight.
- Transfer cake to a rack set over a rimmed baking sheet; remove towel. Pour glaze on top. Refrigerate 30 minutes. Garnish with chestnuts, if desired.
PRUNE-ARMAGNAC FILLING
This is a rich and decadent filling for our Gianduja Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Combine prunes and Armagnac in a small bowl. Cover with plastic; let soak overnight.
- Heat oven to 375 degrees. Spread hazelnuts on a baking sheet. Toast until skins split, 8 to 10 minutes. Rub warm nuts in a clean kitchen towel, removing skins. Set aside.
- Using a slotted spoon, transfer prunes to the bowl of a food processor. Add toasted hazelnuts and honey; pulse until finely ground. Transfer to a small bowl, and cover. Set aside at room temperature until ready to use.
GIANDUJA
These layered squares are more "sophisticated" than my usual lineup of Christmas candy, but they're also very popular. People love the pairing of chocolate and hazelnuts. -Virginia Sauer, Wantagh, New York
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pounds (64 pieces)
Number Of Ingredients 4
Steps:
- Line an 8-in. square dish with foil. Place hazelnuts and oil in a food processor; cover and process until mixture forms a paste. , In a large saucepan, melt bittersweet chocolate. Stir in 2-1/4 cups hazelnut mixture. Pour half of mixture into prepared dish. Refrigerate until firm., Melt candy bars; stir in remaining hazelnut mixture. Pour over bittersweet layer. Refrigerate until firm., Reheat remaining bittersweet mixture if necessary; pour over candy bar layer. Refrigerate until firm. Cut into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 168 calories, Fat 15g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 2mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein.
GIANDUJA
This hazelnut-flavored chocolate, popular in Europe, makes a delicious sauce or spread.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. On a baking pan, toast the hazelnuts until golden, 7 to 10 minutes. Remove from oven, and immediately transfer to food processor. Process until very smooth and runny, about 3 minutes. Scrape down sides of bowl several times. While processor is running, add oil. Scrape down sides again. Add cocoa; process to combine.
- Mix corn syrup and sugar in saucepan, and place over medium-high heat. Cook until sugar has dissolved, about 3 minutes. Stir in cream until just combined; remove from heat. While processor is running, slowly pour in syrup. Transfer to small bowl, and let cool.
GIANDUJA ROULADE WITH PRUNE-ARMAGNAC FILLING
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch roll
Number Of Ingredients 8
Steps:
- Line an 11-by-17-inch baking pan with parchment paper, and set aside. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, 4 to 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry mixer bowl.
- Heat oven to 400 degrees. Place egg whites in mixer bowl, and beat on medium speed until soft peaks form, 1 to 2 minutes. Increase speed to medium high, and whip until stiff peaks form while gradually adding the sugar. Transfer egg-white mixture to a large bowl.
- Using a rubber spatula, fold egg-yolk mixture into egg-white mixture. Sift cocoa powder over top; fold in. Pour batter into pan; smooth top with an offset spatula.
- Bake until cake springs back when touched, 7 to 8 minutes. Remove pan from oven, and immediately turn out onto a wire rack lined with parchment paper. Peel parchment paper from top of cake, and cool completely.
- Lay a clean piece of parchment paper on top of cake, and invert. Peel off and discard old parchment. Using an offset spatula, spread prune-Armagnac filling over cake. Spread Gianduja mousse evenly over filling.
- Starting at a shorter end of cake, roll cake into a roulade. Wrap in parchment; secure with tape. Freeze until set, about 2 hours.
- When ready to serve, remove parchment. Place roulade on wire rack set over a baking pan. Pour chocolate glaze over cake; tap pan on countertop, smoothing surface. Chill until set, about 15 minutes.
- Transfer to a serving platter; garnish with hazelnuts and sugared prunes. Serve remaining chocolate glaze on the side, if desired.
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