Our recipes

  • Apple and prunes pie

    250 g pitted prunes
    2 apples, peeled and sliced
    2 tablespoons liquid honey
    2 teaspoons ground cinnamon
    1 orange, juice in one side, grated peel in another side
    250 g ready-to-use crust (2 pastry lined 9 inch)
    50 g butter
    Icing sugar
    Sour cream

    Chop prunes and apples. Cook them in a small pan at low temperature with honey, cinnamon and orange juice.
    Stop the cooking when apples are tender but not in puree.
    Spread butter on pie pan.
    Fill pastry in pie pan with apples and prunes mixture. Add grated orange peels.
    Place the second crust on top of pie filling, cut slits in top of crust to vent.
    Bake at th.6/7 for 15-20 minutes, until crust is golden.
    After cooking, unmold and sprinkle icing sugar on the pie.
    Serve hot with sour cream.

  • Agen prunes compote

    1 kg Agen prunes
    1 orange
    1 l water
    1,5 kg sugar
    Mint leaves for decoration

    Put orange peel in a small pan with water, until boiling. Then, remove water and put fresh water. Again, make it boiling. Restart the same operation three times. Make syrup with 1kg sugar and water.
    Pour the hot syrup on orange peels and let them in ambient for 48h..
    Cook the Agen prunes with 500 g sugar in a pan, add some tablespoons of water. Leave them cooking for around 1h at low temperature, stir regularly with a wooden spoon..
    Put the compote in small bowls or in glass jars if you want to keep it..

  • Prunes, bacon and goat cheese pie

    Crust :
    250 g flour
    ½ glass of water
    1 tablespoon olive oil
    1 tablespoon « Herbes de Provence »

    Stuffing :
    12 slices of bacon
    250 g pitted prunes
    100 g soft goat cheese

    Make the crust: mix 150 g flour with water and olive oil.
    Add salt and herbs. Knead. Add the rest of flour until crust does not glue any more to hand.
    Make a ball with crust; wrap it into a plastic film. Let stand for 1 h.
    Flour the mold. Preheat the oven th6 or 180°.
    Spread the crust and put it into the mold.
    Put 6 slices of bacon on the pastry, then prunes and goat cheese (sliced in piece of 1cm wide).
    Spread the 6 last slices of bacon on top of mixture.
    Cook for 45 min (th5 - 150°)

  • Fish and Agen prunes paupiettes

    3 fish fillets (whiting, trout, sole)
    Few tiny strips of Emmental cheese
    12 Agen prunes
    1 onion
    1 glass of white wine
    Thyme, laurel, salt and pepper

    Slices the fish fillets in 4 equal strips
    Put on each strip of fish fillet, some Emmental cheese strips and one prune
    Roll each strip and tie separately to form «paupiettes»
    Cook the sliced onion in oil in a pan, add the paupiettes
    Add white wine, salt, pepper and spices.
    Cook in middle temperature for 15 minutes

  • Spring brochettes

    600 g rumsteak
    32 Agen prunes
    16 fresh young onions
    16 small mushroom heads
    2 red peppers
    Thyme, laurel, olive oil, salt and pepper

    Cut rumsteak in 16 equal pieces
    Seed the red peppers and slice them in 16 pieces
    Rinse and dry the mushroom heads
    Peel onions
    On each wooden stick, put 1 « Agen » prune, 1 mushroom head, 1 piece of red pepper, 1 piece of rumsteak, 1 onion and again 1 « Agen » prune.
    Sprinkle with salt, pepper, thyme and laurel
    Brush with olive oil
    Cook on barbecue or in hot oven 5-8 minutes