Apricot, Prune and Brandy Cranachan Apricot, Prune and Brandy Cranachan

Apricot, Prune and Brandy Cranachan

Cooking Time 0 mins Skill Level Medium Servings 4

Recipe Details

How to Make

Click steps as you go along to mark them as complete

  1. 1

    To make the compote gently simmer the apricots, prunes, water, sugar and brandy in a small pan until the fruit is soft and the liquid is syrupy.

  2. 2

    Spread the oats out onto a baking tray and toast under a hot grill, shaking the tray from time to time, once done it will smell nutty.  Repeat with the almonds, keeping a very careful eye on them as they can burn in a matter of seconds.  Do not be tempted to toast oats and almonds at the same time as the almonds will burn before the oats are toasted.

  3. 3

    Put the cream, brandy, icing sugar and half the juice from the fruit compote into a bowl and whisk with an electric mixer until the cream holds a soft peak, but is not stiff.  If you over whip fold in a few spoons of milk to loosen the mixture.

  4. 4

    Fold the toasted oats and almonds (reserving a few for garnish) into the cream mixture.

  5. 5

    To serve put a spoon of the compote at the bottom of 4 wine glasses, top with the cream mixture then the remainder of the fruit compote.  Sprinkle over the reserved toasted oats and almonds.

    The puddings will keep in the fridge for a few hours before serving.