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Home Cooking

Question about soaking prunes in brandy for clafoutis

eugenep | Dec 6, 202002:56 PM     10

Hello,

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.

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