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Flamed fruit dessert syrup

Bulgarian recipe , called Oshav s vermout in Bulgaria. There is no doubt that it can be used as a complete diet. Fruits are very useful for your health. The thing keeping this recipe is specially arranged for you.

Flamed fruit dessert syrup

Flamed fruit dessert syrup

24 hours macerating 
plus 1 hour or more 

Serves 5 

150 g / 5 oz whole dried figs 
100 g / 4 oz dried apricots 
100 g / 4 oz dried prunes (not the moist,ready-to-eat kind)
25 g / 1 oz large seedless raisins 
50 g / 2 oz soft dark brown sugar 
25 mm / 1 in cinnamon stick 
4 cloves 
15 ml / 1 tbs lemon juice 
150 ml / 5 fl oz medium-dry vermouth 
30 ml / 2 tbs brandy or cognac 
boudoir biscuits or sponge fingers to serve (optional)

Preparation of Flamed Fruit dessert syrup

1- Put all the ingredients, except the vermouth, brandy and biscuits in a flameproof pot fit to take to the table and with a handle for serving. Add 800 ml / 1 1/2 pt water, cover with a lid and leave for 24 hours. 

2- Several minutes before starting the meal, set the cooking pot, still covered, over the lowest possible heat. As it cooks throughout the meal, there should only be the barest movement on the surface of the liquid, with an occasional bubble or two rising to the top.

3- When ready to eat it, pour in the vermouth, bring to the boil, then take the pot off the flame. Heat a small sauce for basting ladle over the burner. Turn of the heat. Pour the brandy or cognac into the ladle (it should hiss on contact), and stand well back while you light it with a taper. Stir it into the fruit while still aflame. 

4- Ladle the fruit and syrup into individual bowls and serve hot with boudoir biscuits or sponge fingers. 

Picture credit goes to = www.ifood.tv


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