Fallen Prune And Armagnac Soufflé Recipe

Name: Fallen Prune And Armagnac Soufflé
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 36 pitted prunes (about 13 ounces); 1 vanilla bean, split lengthwise; 1/2 teaspoon crushed fennel seeds, tied in a piece of cheesecloth; 1 1/2 cups fruity red wine; 1 1/2 cups Armagnac; 1/3 cup sugar, plus more for dusting; 3/4 cup milk; 2 tablespoons all-purpose flour; 8 large egg yolks; 10 large egg whites; Pinch of salt; Sweetened whipped cream, for serving

Servings: persons

36 pitted prunes (about 13 ounces)
1 vanilla bean, split lengthwise
1/2 teaspoon crushed fennel seeds, tied in a piece of cheesecloth
1 1/2 cups fruity red wine
1 1/2 cups Armagnac
1/3 cup sugar, plus more for dusting
3/4 cup milk
2 tablespoons all-purpose flour
8 large egg yolks
10 large egg whites
Pinch of salt
Sweetened whipped cream, for serving

1
In a heatproof bowl, combine the prunes, vanilla bean and fennel seed bag. In a medium saucepan, bring the wine and Armagnac to a boil. Pour over the prunes; let cool. Cover with plastic and let the prunes macerate for 2 days.
2
Preheat the oven to 375u00b0. Butter a 10-inch springform pan and lightly dust it with sugar. In a medium saucepan, bring the prunes and their soaking liquid to a boil. Reduce the heat to low and simmer until a syrup forms, about 25 minutes. Strain the prunes over a bowl; remove the fennel seed bag and squeeze the syrup back into the pan. Remove the vanilla bean; scrape the seeds into the syrup and stir. Reserve 12 plump prunes in the syrup. Finely chop the remaining prunes.
3
In a small saucepan, bring the milk to a simmer. Pour it into a large bowl. Whisk in the flour and 8 egg yolks, 1 at a time. Stir in the chopped prunes.
4
In a large bowl, beat the egg whites until soft peaks form. Gradually beat in the 1/3 cup of sugar with the salt; beat until the whites are stiff and glossy. Fold one-third of the beaten whites into the prune-egg mixture, then fold in the rest.
5
Scrape the batter into the pan and bake in the center of the oven for 40 minutes, or until risen and golden brown. Let cool on a rack for at least 30 minutes.
6
Preheat the oven to 400u00b0. Run a knife around the souffle and remove the ring. Reheat the souffle for 15 minutes, or until warmed through. Slice with a serrated knife and transfer to plates. Drizzle with the Armagnac syrup. Serve warm with the whole prunes and sweetened whipped cream.
7
Make Ahead: The souffle can be prepared through Step 5 earlier in the day.
8
Wine Recommendation: This airy dessert needs only the grace note of a concentrated wine with similar flavors. Look for a fortified Pinot Gris such as the 2000 Mendelson from Napa, or try the 2001 Rosenblum Viognier Late Harvest from Lodi, California.
9
Notes: To total time, add 2 days soaking time.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 36 pitted prunes (about 13 ounces), 1 vanilla bean, split lengthwise, 1/2 teaspoon crushed fennel seeds, tied in a piece of cheesecloth, 1 1/2 cups fruity red wine, and more.

Yes, Fallen Prune And Armagnac Soufflé falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fallen Prune And Armagnac Soufflé

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions