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Aubergines and Prunes of Agen in Spices and Vin Pourri de Buzet

Eric Mariottat, restaurant "Mariottat"Recipe proposed by Eric Mariottat
Restaurant Mariottat
47000 AGEN
Aubergines and Prunes of Agen in Spices and Vin Pourri de Buzet
For 4 peoplePreparation 10 minCooking : 1h40
Ingredients

8 small Aubergines
200 g of jam sugar, with 500g of water
1 juice of lemon
1 orange
1 soupspoon of honey
1 stick of cinnamon

8 middle cooked prunes of Agen
500 ml of "Vin Pourri" of Buzet
Spices for gingerbread
Water
4 vanilla ice-cream balls
Preparation

Restaurant "Mariottat" Wash the aubergines (but not peel them), with a point of a knife fall of any side. Cook them 7 to 8 minutes in a pan of boiling water. Drain and let cool.

 Restaurant "Mariottat" In a pan prepare 200g of sugar, 500g of water, the juice of lemon and spices. Plunge aubergines and let cook gently 1h30mn.
In another pan, boil the "Vin pourri" with the honey, the orange juice and the peel of cinnamon.
Add prunes and cover, faded fire.
Restaurant "Mariottat" Arrange on your plate aubergines and prunes with your vanilla ice cream. For the decoration, resume the stick of cinnamon of your cooking, sprayed with juice, added a stalk of fresh Mint and a coulis of red fruits for the colour. Local advised wine : Vin Pourri de Buzet Local advised wine :
Vin Pourri de Buzet


Enjoy your meal
Eric Miariottat

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