Name Hangop: Curd with prunes

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curd-with-prunesIngredients:
2 litre/3 1/2 pints yogurt
1 orange
1/4 litre/1/2 pint red wine or tea
250 g/8 oz dried stoned prunes,
soaked
2 packets vanilla sugar or
1 level tablespoon of sugar and
1 teaspoon vanilla essence
1/2 teaspoon mixed spice


Preparation. Wet a piece of muslin or clean tea towel and squeeze out thoroughly. Line a colander with the cloth and pour in the yogurt. Allow the yogurt to drain for a few hours until thick and creamy.
•  Wash the orange and grate the rind. Press the juice out of the orange.
•  In a saucepan bring the orange juice, wine, grated zest, prunes, vanilla sugar and mixed spice to the boil. Leave the mixture to simmer over a low heat for 15-20 minutes, until the liquid has almost evaporated and the prunes are covered in a syrupy sauce. Leave to cool.
To serve. Divide the curd into 4 sweet-dishes and spoon the prunes and sauce over it.
Preparation/cooking: approx.
30 minutes
Contains per serving: 1936 kJ/461 kcal.
19 g protein, 15 g fat, 52 g carbohydrate
Variations
* As a summer treat serve the curd with a fresh red fruit salad of strawberries, raspberries, red-currants and blueberries.
*  Curd can be served traditionally with a (Dutch) crispbake and brown soft sugar.
4 servings

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