Best 2 Brandied Dried Fruit Recipes

BRANDIED DRIED FRUIT

Steps:

• In a large bowl, combine the currants, cranberries, cherries, pears and apricots. Zest the orange and add the zest to the bowl. Add the lemon, ginger, anise seeds, black pepper, nutmeg, cinnamon and cardamom.
• Juice the orange and add the liquid to the bowl. Add the brandy and stir to combine. Transfer the mixture to a jar, cover and refrigerate. (If you don't have a jar that's large enough, keep the mixture in the bowl and cover with plastic wrap.) Allow the fruit to sit in the liquid for 2 to 14 days before using. The flavor of the fruit, spices and brandy will improve with time. At least once a day, turn the jar upside-down (or thoroughly stir the mixture if it's in a bowl) to make sure all the dried fruit gets coated in the brandied liquid. The mixture keeps in the refrigerator for months, stored in an airtight container.

DRIED-FRUIT TART WITH BRANDIED CRèME ANGLAISE

Steps:

• On a lightly floured surface with a floured rolling pin roll out dough 1/8 inch thick (about an 11-inch round). Fit dough into an 8-inch tart pan with a removable fluted rim and trim edge. With a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
• Preheat oven to 375° F.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes. Carefully remove weights or rice and foil and bake shell until golden, 8 to 10 minutes more. Cool shell in pan on a rack.
• Make dried-fruit mixture:
• In a heavy saucepan simmer water with sugar and vanilla bean, stirring occasionally, until sugar is dissolved. Halve apricots and add to syrup with prunes and cherries. Simmer mixture 10 minutes and pour through a sieve into a 2-cup glass measure (you will have about 1 2/3 cups syrup). Reserve fruit and vanilla bean.
• In a food processor purée 1/2 cup reserved fruit and 2 tablespoons syrup until smooth. Spread purée evenly over bottom of tart shell and arrange remaining fruit on top. In a cup sprinkle gelatin over cold water to soften 1 minute. In a small saucepan boil 1/2 cup remaining syrup until reduced to about 1/4 cup. Remove pan from heat and add gelatin mixture, stirring until gelatin is dissolved completely, and with a pastry brush brush glaze on fruit. Reserve remaining cup syrup for crème anglaise.
• Make crème anglaise:
• Have ready a metal bowl set in a larger bowl of ice and cold water. In a 2-quart heavy saucepan combine cream and reserved cup syrup. Split reserved vanilla bean lengthwise and scrape seeds into pan. Discard vanilla bean. Bring mixture just to a boil and remove pan from heat. In a bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to yolk mixture in a slow stream, whisking. Transfer mixture to cleaned pan and cook over moderate heat, stirring constantly with a wooden spoon, until slightly thickened and a thermometer registers 170° F. (Do not let custard boil.) Pour custard through a fine sieve into metal bowl set in bowl of ice water. Cool crème anglaise completely and stir in brandy. (Crème anglaise may be made 1 day ahead and chilled, its surface covered with plastic wrap.)
• Serve tart with crème anglaise.