Recipe#11253

Title: Moroccan Fruit

From: kg.parr@iee.org.uk (Keith Parr) 
 Newsgroups: rec.food.cooking 
 Subject: Moroccan Fruit Dessert 
 Date: Mon, 24 Feb 1997 19:12:48 +0100 
 Message-ID: AF3798B096681CF8DE@asp99-26.amsterdam.nl.net 

Ingredients
 100 gmdried prunes
 100 gmdried apricots
 50 gm raisins
 100 ml rum (I used vino santo, similar to sweet sherry)
 500 ml milk (or cream if you really want to!)
 120 gm caster sugar
 100 gm flour
 3 eggs
 20 gm unsalted butter
 50 gm white almonds (or cashews, whatever you like!)
 Soak the prunes and the apricots in lots of water overnight, they
 will swell up so make sure the container is large and that they
 are well covered.
 The following day soak the raisins in the rum.
 Grease an ovenproof dish using unsalted butter.  Pre-heat the oven
 to 180C.
 Heat the milk (but do not let it boil) and drain the apricots and
 prunes.
 Mix the flour and the sugar and beat in the eggs to a smooth batter
 (I suggest a wooden spoon or whisk).  Pour in the hot milk slowly
 beating all the time, mix thoroughly.  Add the rum from the raisins.
 Distribute the fruit evenly in the dish and pour the egg mixture
 over it.  Sprinkle crumbs of butter over the surface.
 Bake in the pre-heated oven for 45 - 55 minutes.  The top should
 be golden brown with an occasional piece of fruit sticking out, a
 well placed skewer should come out clean.
 Sprinkle the nuts over the top and place under the grill for a
 couple of minutes and then serve.
 The quantities were just right for an oval dish 22 x 30 x 4 cm.
 The result is rather similar to a clafoutis and, I think, an American
 cobbler.