Recipe airy dessert with prunes, raisins and vanilla.
Far Breton is a French dessert that resembles a clafoutis. The only difference – instead of fresh or canned cherries add prunes and raisins, informs Rus.Media.
What we need:
- eggs – 3 PCs.
- milk – 2 cups
- sugar – 1/2 Cup
- vanilla – 1/4 tsp
- salt – 1/8 tsp
- melted butter – 75 g
- flour – 3/4 Cup
- prunes – 1 Cup
- raisins – 1 / 3 cups
- 1 Cup hot tea or 1/4 Cup brandy + 1/4 Cup water
Place eggs, milk, sugar, salt, oil and flour in the bowl of a blender and whip until smooth. Cover and put into the refrigerator for 3 hours or overnight.
Dried fruits are washed, put in a pan and pour hot tea. When they have cooled to room temperature, cover with a lid. If you use Armagnac, to make: put dried fruit in saucepan, add water and heat over medium heat. When the water is almost completely evaporated, remove from heat, add the Armagnac and ignite. When the mixture has cooled, cover with a lid.
Lubricate the form of oil with a diameter of 22 cm On the bottom of the form to put a circle of baking paper, grease and sprinkle with flour form. Put the form on a baking sheet.
The dough mix well and pour into mold. In the dough, evenly spread the dried fruit (the syrup that is left over from soaking, pour).
Bake at 170 °C for about an hour, until a toothpick will not go dry. To move the form on a wire rack and cool to room temperature.
Then gently detach the sides if it is separable; on the grill (or plate) put a piece of baking paper, sprinkle it with powdered sugar. Gently pry off with a knife the edges of the cake and flip it onto the paper, then carefully and quickly flip over on serving dish.