Continuing with recipes from our June, South American focused cooking school, this month's recipe is for Brandied fruit which we used as an accompaniment for Flan. The flan recipe is in the cookbook but we've repeated it with the fruit recipe because they pair so well together. You can also use the fruit on pound cake, ice cream or simply by itself as a refreshing summer dessert.
Ingredients Brandied Fruit
½ cup brandy
1/4 cup firmly packed brown sugar
1- 3 inch cinnamon stick
2 cups sliced peaches
2 medium Granny Smith apples cored and halved
2 medium oranges, peeled, seeded and sectioned
1 cup halved strawberries
1 medium Kiwi peeled and sliced
Instructions Brandied Fruit
In a small saucepan, combine brandy, sugar and cimmamon stick and mix well. Bring to a boil over medium heat stirring constantly. In large bowl combine peaches, apples and oranges and mix well. Pour hot brandy mixture over fruit and mix gently. Cover and store in refrigerator over night or at least 8 hours, stirring occasionally. Just before serving remove cinnamon stick and add strawberries and kiwi fruit and toss lightly.
3/4 cup sugar
1 cup water
1 can (14ounce) sweetened condensed milk
1 tsp vanilla extract
Preheat oven to 350 degrees Put sugar in heavy skillet, over low heat, stirring constantly with a wooden spoon, until sugar melts and turns golden. Pour into a 1 quart casserole and with a wooden spoon, spread caramelized sugar around casserole, to coat bottom and sides evenly. Let cool while preparing custard.
Beat eggs. Add condensed milk, water, and vanilla. Pour into caramel-coated casserole. Place casserole in pan containing 1 inch hot water. Bake 1 hour or until silver knife inserted 1/2 inch into center comes out clean. Cool completely, about 2 hours. Run spatula around the edge of flan and turn out on serving dish. Pour caramel over flan.
Chill before serving and garnish with brandied fruit.