Parfait aux Pruneaux

Ingredients

• a pound of prunes
• 2oz. of caster sugar
• the yellow part of a lemon rind
• just enough liquid (half claret, half water) to cover it all
• a pint of stiffly whipped cream
• a glassful of cherry brandy

Method

1. 1

   Cook prunes with sugar and lemon rind in liquid until tender.

2. 2

   Strain, puree, and mix with whipped cream flavored with cherry brandy.

3. 3

   Mould and freeze.

As published

This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.

Parfait aux Pruneaux. — Put into a pan a pound of pranes, 2oz. of caster sugar, the yellow part of a lemon rind, and just enough liquid (half claret, half water) to cover it all. As soon as the fruit is sufficiently tender strain off any liquid there may be (the most should be absorbed), stone the prunes and rub them all through a sieve ; crack and blanch the kernels and place them with the prune j)uree ; have ready a pint of stiffly whipped cream, coloured with a few drops'of carmine, and flavoured with a glass- ful of cherry brand

Cook this with the app: pantry check, scaling, and the assistant.