Ann Furner, a passionate prune grower, worked with local chef Melina Puntoriero to develop a recipe that was selected out of 200 entries for the recipe book Australia Cooks.

Not only did Ann’s recipe include prunes she had grown herself, it also showcased almonds grown in the area and botrytis semillion made by her in-laws. Ms Furner said the recipe book was a champion for locally grown produce and she was thrilled to have an opportunity to show the fabulous flavours prunes could add to a dish.

Prune, botrytis wine and amaretti crème caramel

Ingredients

Soak the prunes overnight with the Botrytis wine. Drain. Take 100ml of the reserved soaking liquid and put aside. Put the rest of the liquid into a small saucepan and simmer until reduced by half. Keep aside for serving. Place the 100g of caster sugar into a saucepan and cook until it caramelizes into a dark caramel. Pour into the bottom of your loaf tin. Let set. Pulse the amaretti cookies in a blender until roughly chopped. Set aside. Blend the soaked prunes to form a soft paste. Set aside. Heat the milk in a saucepan just before it comes to the boil. Meanwhile whisk in a bowl the eggs, yolks and sugar until thick. Pour over the hot milk and continue stirring. Add the amaretti biscuits, reserved soaking liquid and the prunes and blend. Pour over the caramel in your tin. You will need to cook your crème caramel in the oven in a water bath. Place your loaf pan into another tin that is larger and fill with hot water until it reaches halfway up the side of the pan. Cook in the oven for about 1hr 20minutes or until set at 150 degrees. Let the custard cool in the tin before turning onto a plate. Drizzle with the reduced cooking liquid and some amaretti biscuits and prunes. Serve warm or cold.