Treat yourself to this prune-onion compote, bacon-infused cream, an easy-to-prepare and particularly tasty appetizer before starting the meal.
Ingredients for 4 persons :
- 2 thick slices of smoked bacon
- 15 cl of liquid cream
- 1 onion
- 150 g of prunes pitted
- 30g butter
- 2 thin slices of smoked bacon
- Freshly ground pepper
Prune-onion compote, bacon-infused cream
A very modern appetizer easy to prepare and particularly tasty before starting the meal!
- Cut the thick slices of bacon into small pieces.
- Pour the liquid cream into a saucepan and let it cool down. Add the pieces of bacon, let cool, cover and place in the refrigerator.
- Leave to infuse for 6 hours.
- Filter the contents of the saucepan, season with pepper and vigorously beat the resulting bacon-infused cream until it sticks to the branches of the whisk.
- Reserve in the fridge.
Preheat the oven to 180 ° C (th. 6).
- Peel, wash and chop the onion.
- Cut the prunes into pieces.
In a skillet,
- Melt the butter, sweat the onion in it, add the pieces of prunes.
- Mix, cover and cook for 15 to 20 minutes over low heat (add a little water if necessary to prevent the prunes from sticking to the pan). Mixer.
- Cut the thin breast slices into 4 pieces. Place them on a baking sheet in the oven. Place in the oven and cook until lightly browned.
- Sponge on absorbent paper.
In 4 verrines,
- Place a base of just warm prune-onion compote.
- On top, spread the whipped cream with bacon and decorate with 2 pieces of crispy smoked bacon.
- Enjoy quickly!
You can use a siphon to increase the volume of the cream tenfold.
Infused with bacon, the liquid cream can also be infused with mint, garlic, thyme ...
This type of preparation, most often served in verrine, is very "trendy" today. Besides the fashion effect, his character
creamy, smooth, homogeneous and slightly sweet, just contrasted by a crispy note brought by the thin slice of bacon,
is one of those regressive preparations that evoke the tastes of childhood.
These preparations are served in Entrance, but they can also accompany theaperitif ; in all cases, they call for wines with a strong character.
For the Porto lovers, now is the time to serve a tawny bottle for a strengthening accord both at the aromatic level and at the level of flavors.
For those who are put off by excess of sweetness, a dry rancio, an aperitif often unfairly neglected, will play with contrast in the mouth while going in the same direction on the nose.
Finally, by choosing a cerdon, sparkling rosé wine from Bugey in Savoy, you will bring greater freshness to the whole by the contrast created.
- tawny port 8 to 15 €,
- dry rancio € 7 to € 15,
- cerdon 5 to 8 €.
Words from the kitchen
Sweat : remove the vegetation water from a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the
Recipe: A. Beauvais, Photo: F. Hamel