Recipe - Port And Prunes With Caramel Shards

1 small Tin prunes; (213 g)
1 tablespoon Port
1 teaspoon Icing sugar
Double cream or double cream
and fromage
; frais mixed

CARAMEL SHARDS
1 One half ounce Granulated sugar; (40 g)

Drain the prunes and remove the stones. Stir the port into the fruit then
use an electric blender to reduce the fruit to a puree. Stir in the icing
sugar then fold in the double cream (or crem mixture).

Add enough cream to achieve a very soft set. Spoon into small glass dishes.
Set in the fridge to chill.

Caramel shards: Use a small heavy pan, add the dry sugar and over a high
heat start to melt the sugar. Lift the pan off noew and then, shaking the
sugar back and forward. Eventually the sugar will dissolve into a liquid.

When it is a good dark colour use a fork to dribble the caramel over a
sheet of nonstick baking paper in a random design. Allow the caramel to
harden.

Serve the port and prunes with rough pieces of caramel stuck on top.

DISCLAIMER© Copyright 1996 SelecTV Cable Limited. All rights reserved.

Carlton Food Network http://www.cfn.co.uk/

Converted by MM_Buster v2.0l.