Need some help here.
I soaked brandy and prunes for 24 hours and used it to make a prune clafoutis based on Michel Roux's recipe.
The clafoutis came out great tasting but the prunes were bitter.
Did I soak the prunes too long? 24 hours?
Or was it because I was using some cheap E&J brandy? And I need to use a pricier brandy?
Not sure if it's because the baking in the oven 40 min at 370F wasn't long enough to cook the bitter alcohol out?
I tasted the prunes before soaking and they taste good - no bitterness. So I think it's the brandy.
Any tips or ideas about why it came out bitter would be appreciated.
Invite a friend to chime in on this discussion.Email a Friend
by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...
by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...
by Jen Wheeler | Never underestimate the power of a one pot meal (or one pan, as the case may be). This easy sheet...