“Continuing with recipes from our June, South American focused cooking school, this month’s recipe is for Brandied fruit which we used as an accompaniment for Flan. The flan recipe is in the cookbook but we’ve repeated it with the fruit recipe because they pair so well together. You can also use the fruit on pound cake, ice cream or simply by itself as a refreshing summer dessert. To good times with great food!”
- BRANDIED FRUIT:
- ½ cup brandy
- 1/4 cup firmly packed brown sugar
- 1- 3 inch cinnamon stick
- 2 cups sliced peaches
- 2 medium Granny Smith apples cored and halved
- 2 medium oranges, peeled, seeded and sectioned
- 1 cup halved strawberries
- 1 medium Kiwi peeled and sliced
- 3/4 cup sugar
- 4 eggs
- 1 cup water
- 1 can (14ounce) sweetened condensed milk
- 1 tsp vanilla extract
BRANDIED FRUIT: In a small saucepan, combine brandy, sugar and cimmamon stick and mix well. Bring to a boil over medium heat stirring constantly. In large bowl combine peaches, apples and oranges and mix well. Pour hot brandy mixture over fruit and mix gently. Cover and store in refrigerator over night or at least 8 hours, stirring occasionally. Just before serving remove cinnamon stick and add strawberries and kiwi fruit and toss lightly.
FLAN: Preheat oven to 350 degrees Put sugar in heavy skillet, over low heat, stirring constantly with a wooden spoon, until sugar melts and turns golden. Pour into a 1 quart casserole and with a wooden spoon, spread caramelized sugar around casserole, to coat bottom and sides evenly. Let cool while preparing custard.
Beat eggs. Add condensed milk, water, and vanilla. Pour into caramel-coated casserole. Place casserole in pan containing 1 inch hot water. Bake 1 hour or until silver knife inserted 1/2 inch into center comes out clean. Cool completely, about 2 hours. Run spatula around the edge of flan and turn out on serving dish. Pour caramel over flan.
Chill before serving and garnish with brandied fruit.
About Chef Patty Griffey
As part of our Chef Series of recipes, PeeDeeFoodie.com™ is delighted to share with you recipes from Chef Patty Griffey, owner and chef of Abingdon Manor in Latta, South Carolina. Chef Griffey is also a contributing blogger here on our blog. This month’s recipe is from Chef Griffey’s recipe of the month collection. It is republished with here permission.
Chef Patty Griffey
For this months recipe, click on this link: Recipe Collection. For this months cooking show click on this link: Patty’s Cooking Shows. For the calendar of entrees, click on this link: Monthly Entrees. Guests have the opportunity to select the night’s entree when making their reservations. If the entree says FIXED, it has already been selected by a guest and is the entree for the evening, if not, it may be changed to another entree if available. Dietary restriction and food allergies can be addressed and vegetarian options are always available.
For dates for cooking school for 2012 click on this link: Cooking Class Schedule. For special packages, click on this link: Packages
Category: Abingdon Manor
About the Author
Kevin Barron is a husband, father, self-described geek, and enthusiastic founder of PeeDeeFoodie.com. He also hosts its companion podcast, the Pee Dee Food Show, which can be found on iTunes and the blog. Learn more about Kevin under the Contributors tab above.
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