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>
