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Moroccan Fruit Dessert

desserts, fruits, moroccan

100 gm dried prunes
100 gm dried apricots
50 gm raisins
100 ml rum (or vino santo, similar
1 to sweet sherry)
500 ml milk (or cream)
120 gm caster sugar
100 gm flour
3 eggs
20 gm unsalted butter
50 gm white almonds (or cashews)

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 180¡C. 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. Source: Tip Culinair (Dutch cookery magazine), February 97. Comments: 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. From: kg.parr@iee.org.uk (Keith Parr)

Yield: 1 servings

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