Glace Aux Pruneaux Gascon Prune Ice Cream Recipes

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TARTE AUX PRUNEAUX (PRUNE TART --GASCOGNY)



Tarte Aux Pruneaux (Prune Tart --Gascogny) image

Make and share this Tarte Aux Pruneaux (Prune Tart --Gascogny) recipe from Food.com.

Provided by Chef Kate

Categories     Dessert

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour, unbleached
1/4 teaspoon salt
12 tablespoons unsalted butter, unsalted, room temperature
2 -3 tablespoons water
3 cups prunes, pitted
1/2 lemon, juice of
12 tablespoons unsalted butter, unsalted, at room temperature
1 cup confectioners' sugar
3 eggs
1/4 cup flour
1 1/2 cups fine ground almonds, finely ground
1/4 cup armagnac
1/3 cup apricot preserves, warmed

Steps:

  • To make the crust.
  • In a mixing bowl, combine the flour and salt.
  • Cut in the butter, mixing with your finger tips or a pastry cutter until mixture resembles coarse meal.
  • Add the water, drops at a time, until dough forms--add no more water than absolutely necessary.
  • On a lightly floured surface, roll out the dough into a disc to fit at ten or ten and a half inch tart mold.
  • Lay the dough over the mold and gently press it into place on the bottom and sides.
  • Remove any excess dough and refrigerate the tart mold for at least one hour.
  • To make the Filling:.
  • Place the prunes in a bowl and cover with hot water; add the lemon juice and allow prunes to stand for about half an hour or until plumped.
  • Drain and set aside.
  • Preheat oven to 400°F.
  • In a large mixing bowl, combine butter and sugar and beat until light and fluffy -- do not under-beat.
  • Add the eggs one at a time, beating continuously.
  • Fold in the flour and the ground almonds and mix gently but well.
  • Pour this mixture into the prepared tart mold, smooth the top with a spatula, and arrange the prunes on top.
  • Bake for 30 to 35 minutes or until the surface turns golden brown.
  • Remove from over and pour the Armagnac over the tart.
  • Cool for a few minutes, then brush the top with the warm apricot preserves to glaze.
  • Serve at room temperature.
  • Note: If the edges of your tart brown too quickly place a ring of foil over the crust.

Nutrition Facts : Calories 779.8, Fat 46, SaturatedFat 23.3, Cholesterol 170.9, Sodium 111.2, Carbohydrate 89, Fiber 7.4, Sugar 45.1, Protein 10.8

DATE OR PRUNE ICE CREAM



Date or Prune Ice Cream image

A delicious and simple to make non-dairy ice cream that I devised by combining ideas from recipes in "The Natural Way" cookbooks by Mary-Anne Shearer.

Provided by Healthnutty

Categories     Frozen Desserts

Time 3h15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (400 ml) can coconut cream (chilled)
250 g pitted dates (fresh or dried)
30 ml raw honey
30 ml fresh lemon juice (1/2 a lemon)
1 1/4 ml salt

Steps:

  • If using dried dates, add 30 ml warm water and chop with the metal blade in a food processor.
  • Add all the other ingredients and process until smooth.
  • Freeze in ice cream machine or freeze for about an hour in a freezer proof container, beat or process again, freeze and process again after another hour.
  • If using fresh dates, put all the ingredients in the processor at the beginning. The dates can also be replaced by 250g soft pitted prunes.
  • If unable to process during the freezing process, merely freeze in a narrow container and cut slices to serve.

Nutrition Facts : Calories 447.4, Fat 22.1, SaturatedFat 19.4, Sodium 211.7, Carbohydrate 66.6, Fiber 7.8, Sugar 56.1, Protein 4.9

GLACE AUX PRUNEAUX



Glace Aux Pruneaux image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield One and a half quarts

Number Of Ingredients 5

2 1/2 cups prunes
1 cup Armagnac
1 quart whole milk
1 cup sugar
8 egg yolks

Steps:

  • Ten days before you plan to serve the ice cream, combine the prunes and Armagnac in a covered container. Set aside.
  • To make the ice cream, remove six prunes from the container. Set aside. Place the remaining prunes and Armagnac in a food processor or blender. Process to a coarse puree. Set aside. Combine the milk with 2/3 cup of the sugar in a saucepan. Bring to a boil. Stir to dissolve sugar. Remove from heat. Set aside.
  • Beat the remaining sugar with the egg yolks until the mixture is pale yellow and thick. Slowly whisk 1 cup of the hot milk mixture into yolks. Pour the hot custard into the saucepan. Cook over medium heat, stirring constantly, until it reaches 175 degrees on a candy thermometer. Remove the saucepan from the heat. Set aside until cool. Add the prune puree. Refrigerate until chilled. Pour into the bowl of an ice-cream maker and proceed as directed. Scoop the ice cream into individual bowls and garnish with the reserved prunes.

Nutrition Facts : @context http, Calories 186, UnsaturatedFat 2 grams, Carbohydrate 30 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 27 milligrams, Sugar 14 grams

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.

Provided by Claudia Fleming

Yield 1½ quarts

Number Of Ingredients 7

2 cups roughly chopped pitted prunes
3 tablespoons Armagnac
4 cups milk
1 cup cream
1¼ cups sugar
12 large egg yolks
Pinch of salt

Steps:

  • Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
  • In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
  • Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
  • Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.

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