MAGIMIX C 3200 User Manual - Chef’S Tip:
1.
Put the prunes and caster sugar in the main bowl with the metal blade.
2.
Blend for 40 seconds
or until reduced to a smooth paste.
3.
Cook in a bain marie*,
stirring from time to time, until the mixture starts to thicken and
comes away from the sides of the bowl (approx. 1½ hr).
4.
Spread the prune mixture
in a 2cm thick layer on a tray lined with baking parchment.
5.
Allow to cool, then
cover with a clean tea towel.
6.
Leave to dry
for 2-3 days in a dry place.
7.
Cut the paste into small cubes.
Roll in the granulated sugar. Remove the excess sugar.
8.
Store in an airtight tin.
Chef’s tip:
if you have a sweet tooth, you can easily double the amounts. The preparation
times will remain unchanged.
French fruit jelly
Preparation:
10min Drying: 2-3 days Cooking: 1½ hr
550g stoned prunes
275g caster sugar
Granulated sugar to coat
DESSERTS
118