Prugne alla crema
Ingredienti
6 prugne
2 cucchiai di zucchero (anche fruttosio)
alkermes qb (facoltativo)
acqua qb
crema pasticcera (vedi il post in proposito)
panna o ricotta (facoltativo)
Come tutta la 4O sa, in questi giorni pre-natalizi io ho il forno rotto (si è scoperto che è partito il termostato): il problema è trovare un tecnico così in extremis prima di Natale. Oggi eravamo in gita a Venezia e proprio mentre, nel bel mezzo di S.Maria Gloriosa de'Frari, mi stavo lanciando in un'appassionante descrizione dell'Assunta di Tiziano, mi ha squillato il cellulare: era la mia amica Barbara che aveva finalmente incontrato il tecnico a casa mia. Questo dopo che, praticamente per tutta la giornata, mentre camminavamo per le calli veneziane, si erano intrecciate chiamate mie alla ricerca disperata del tecnico e sue (di Barbara) a me perché voleva essere sicura di trovarlo e mi chiedeva lumi. In sostanza, per tutta la giornata i ragazzi hanno sentito parlare non solo di Tiziano, Tiepolo e Canaletto, ma anche del tecnico del forno.
Tutta questa introduzione per spiegare che, in questo momento, non sono in grado di provare nuove torte o arrosti: per cui, avanti con le ricette da fornello. Per i dessert, sono ideali quelli alla frutta. Per questa ricetta, bisogna preparare la crema con aroma alla vaniglia del post di qualche giorno fa e lasciarla raffreddare; quindi, le prugne vanno lavate, tagliate a metà, cosparse di due cucchiai di zucchero (anche il fruttosio, che è più dietetico, va benissimo) e messe a cuocere a fuoco basso per una mezz'ora in acqua abbondante (tanta almeno da coprirle). Se volete potete aggiungere allo sciroppo un bicchiere di alkermes, il cui colore si intona con quello delle prugne e il cui gusto può caricare ulteriormente quello della frutta. Quando le prugne sono cotte, lasciate raffreddare e infine servite ogni prugna con un cucchiaio di crema. A mio avviso, l'insieme sarà ancora più gradevole con l'aggiunta di un cucchiaio di panna o, meglio, di ricotta stemperata con un po' di fruttosio. Infatti, panna, ricotta e crema pasticcera riescono a compensare il gusto acidulo delle prugne.
Plums with custardIngredients
6 plums
2 tablespoons of sugar (even fructose)
alkermes to taste (optional)
water as neededcustard (see the post about it)
cream or ricotta - cottage cheese (optional)
As the whole 4O knows, in these pre-Christmas days, my oven is broken (it turned out that the thermostat died): the problem is finding a technician at the very last minute before Christmas. Today we were on trip to Venice and, in the middle of Santa Maria Gloriosa de'Frari, just while I was launching myself into a passionate description of the Assumption by Titian, my cell-phone rang: it was my friend Barbara who had finally met the technician at my house. This after that, virtually through the whole day, while we walked through the streets of Venice, I interwined my desperate calls to the technician with Barbara's, because she wanted to be sure of finding him and asked me about his whereabouts. Basically, throughout the day my guys have heard not only of Titian, Tiepolo and Canaletto, but also of the technician for the oven.All this introduction to explain that now I am not able to try new cakes or roasts: therefore, I will go on with the recipes for the stove. For dessert, those with fruits are ideal. For this recipe, you have to prepare the custard with vanilla flavor of the post created a few days ago and let it cool; therefore, the plums must be washed, cut in halves, sprinkled with two tablespoons of sugar (also fructose, which is more dietetic, is fine) and put to cook over low heat for half an hour in plenty of water (at least as much to cover them ). If you want, you can add a glass of alkermes, whose color harmonizes with that of plums and whose taste can enrich further the fruits. When plums are cooked, let it cool and then serve each plum with a spoonful of custard. In my view, the preparation will be even more enjoyable by adding a tablespoon of cream or, better, ricotta (cottage cheese) mixed with a little fructose. Indeed, cream, ricotta and custard can offset the taste of sour plums.
6 plums
2 tablespoons of sugar (even fructose)
alkermes to taste (optional)
water as neededcustard (see the post about it)
cream or ricotta - cottage cheese (optional)
As the whole 4O knows, in these pre-Christmas days, my oven is broken (it turned out that the thermostat died): the problem is finding a technician at the very last minute before Christmas. Today we were on trip to Venice and, in the middle of Santa Maria Gloriosa de'Frari, just while I was launching myself into a passionate description of the Assumption by Titian, my cell-phone rang: it was my friend Barbara who had finally met the technician at my house. This after that, virtually through the whole day, while we walked through the streets of Venice, I interwined my desperate calls to the technician with Barbara's, because she wanted to be sure of finding him and asked me about his whereabouts. Basically, throughout the day my guys have heard not only of Titian, Tiepolo and Canaletto, but also of the technician for the oven.All this introduction to explain that now I am not able to try new cakes or roasts: therefore, I will go on with the recipes for the stove. For dessert, those with fruits are ideal. For this recipe, you have to prepare the custard with vanilla flavor of the post created a few days ago and let it cool; therefore, the plums must be washed, cut in halves, sprinkled with two tablespoons of sugar (also fructose, which is more dietetic, is fine) and put to cook over low heat for half an hour in plenty of water (at least as much to cover them ). If you want, you can add a glass of alkermes, whose color harmonizes with that of plums and whose taste can enrich further the fruits. When plums are cooked, let it cool and then serve each plum with a spoonful of custard. In my view, the preparation will be even more enjoyable by adding a tablespoon of cream or, better, ricotta (cottage cheese) mixed with a little fructose. Indeed, cream, ricotta and custard can offset the taste of sour plums.
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