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
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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