Prune Fritters with Cherry Brandy Dessert Recipes

Prune Fritters with Cherry Brandy


  • 16-20 preserved prunes
  • 125 ml (4.2 fl oz) water
  • 1 teaspoon cinnamon
  • 65 ml (2.2 fl oz) cherry brandy
  • 1 piece lemon peel, no pith 16-20 blanched almonds
  • icing sugar
  • 2 tablespoons candied mixed peel oil for cooking
  • 1 tablespoon cherry jam


  • pinch of salt
  • 1 cup flour
  • 1 whole egg
  • 1/4 cup sugar
  • 1 tablespoon (20 g) butter, melted
  • 1 extra egg, separated
  • 250 ml (8.5 fl oz) white wine

prunes in cherry brandy


  1. For the batter: In a warm bowl, sift the flour and salt then add sugar.
  2. Beat whole egg and egg yolk together, then add to the flour, with butter, and stir briskly until blended.
  3. Stir in half the wine gradually until mixture is like very thick cream then start beating and adding the remaining wine.
  4. Batter should coat a spoon like thick cream.
  5. Set the bowl aside to rest for an hour.
  6. Beat the remaining egg white until stiff and fold into the batter.
  7. Simmer the prunes in a pan with cinnamon, cherry, water brandy and lemon peel for 12-15 minutes until plump, then set aside for 30 minutes to marinate.
  8. Lift out and drain prunes, but reserve marinade. Stuff each prune with an almond.
  9. Dip into batter and cook in deep hot oil until golden.
  10. Drain then roll in icing sugar and ground nuts and keep warm.
  11. Add cherry jam to marinade, bring to the boil, stirring, and cook until syrupy.
  12. Serve fritters topped with cherry brandy syrup.


Friendship and fritters… beyond the alliteration

You know how Twitter and Pinterest and the like ask you to describe yourself in a few words? Sum yourself up, telegraph-style. It’s like coming up with your own tagline. Or your own tombstone inscription. Some people are really good at this, and you can just get a gist of who they are from those few words.  Recently, I came across one person who had put “good friend” in their description, and I just found that wonderful. Why would a food blogger make a point of describing her/himself as a good friend? Because food and friendship are so deeply interconnected.

It hit a nerve with me because, for whatever baggage-related reasons, being a good friend is one of the most important things in my life. It has motivated so many of my decisions and actions (sometimes for worse, mostly for better). And it definitely is a value I want to pass on to my son. The art of nurturing friendships. And good food and cooking have everything to do with that.

It is for me one very satisfying way to nurture my relationships with the people I love: cooking for them. My mother has always said she only enjoyed cooking for people she loved (she always loved cooking for me and good food was always a point of connection for us).  And that’s my truth today: I don’t cook for cooking’s sake (few people do, I think). I cook to show love. And it does show: I get excited, I get perfectionist, I feel good and warm inside when sharing a meal. It’s a moment of connection and Pablo senses all those things, much like I sensed them with my mother growing up. I’m happy to be following in her footsteps in this way.

This is such a great way to connect with our children, to nurture our relationship with them. I know time is often lacking and the preoccupations of daily life get overwhelming. But we all have to eat, so let’s use this opportunity to connect, and take a little time to cook, share, love, whenever possible.

The “education of taste” goes way beyond what foods to give and when and how much. It is showing that food can be all about sharing, loving, nurturing, connecting.

I adapted this recipe from a French cookbook called “Idées futées pour inviter” (Clever ideas to invite people over), so it’s fitting. Sharing a meal doesn’t have to be a fancy dinner (though I love those too and get all involved and obsessive about them), it can be as simple… as a fritter (or two) and a salad.

Peas & feta fritters

Age: Obviously a treat for the whole family, and great finger food for toddlers 12 months and above.

Health benefits: Coconut oil has some saturated fatty acids like capric acid and lauric acid that raise the level of good cholesterol, lower bad cholesterol, boost immunity and fight aging (among other benefits). So this is as healthy a way to fry food as we’re going to get 🙂

Makes about 12 fritters

1/2 cup + tbsp flour
1 tsp baking powder
1 egg
2/3 cup milk
1 cup of peas (I used frozen as I couldn’t find fresh English peas this week)
3 1/2 oz feta
1 onion
Some Italian parsley, chives and basil (or any herb of choice really)
Organic virgin coconut oil for frying (lighter / healthier than other frying oils)
Salt & pepper

Wash the herbs and chop finely in a small food processor (or by hand). Set aside.

Dice the onion, cut up the feta and mash grossly with a fork. If you use frozen peas, rinse under warm water and let thaw for a few minutes.  (If you use fresh, put them in boiling salted water for about 2 minutes and drain).

In a large bowl, mix the flour, baking powder, egg and milk to obtain a smooth mixture.

Add the peas, mashed feta, herbs and onions. Salt & pepper to taste.

Put some coconut oil in a frying pan and melt at high heat so you have a couple of inches of liquid oil.

Pour a spoonful of batter into the oil and fry until golden brown, turning the fritter over regularly, much like a pancake (I fried three fritters at a time given the size of my pan). Set aside on a paper towel to absorb excess grease.

Note: I had to add some coconut oil for every batch as it absorbs a lot.

Serve warm with a salad. A simple endive salad with Julia Child’s classic French lemon vinaigrette (recipe here) makes for a bit of tangy slightly bitter crunch which marries itself nicely to the richness of the fritter.

(We had some leftovers, which we warmed up in the microwave, it’s still good, but less crunchy than fresh off the pan.)

Zucchini Oven Fritters

And it is once again time for the Secret Recipe Club reveal. I have to confess this is one of my favorite monthly appointments. It is so much fun tteh

This time I was assigned to Lisa’s blog Cook Lisa Cook. Lisa has some great recipes, and a lot of gluten, diary and egg free recipes because Lisa’s daughter is allergic to all of those things.

When I started to scour her blog for the right recipe, I had a limited pantry of ingredients at my disposal as I was about to leave for my trip home, so I was forced to discard some great recipes such as these Dan Dan noodles or these amazing meatballs, but I will get back to it! In the end I settled on preparing something with Zucchini and choose these zucchini fritters.

Lisa has two versions of the fritters, one egg, gluten and diary free and one regular. I went for a mix of the two, which is gluten and egg free but contains cheese. More than with substitutions, I have worked with omissions. It worked out great! Particularly since I barely had anything in the fridge!

These fritters will make a great side, snack or even main dish and will make even veggie haters gulp down a few.

#SRC: Zucchini Oven Fritters


  • 3 zucchini
  • 3-4 slices pancetta or bacon
  • 3 oz. melting cheese (mozarella or cheddar)
  • Salt and pepper (if needed)


  1. Grate the zucchini and place ina fine mesh colander. Put a weight on it and try to squeeze out as much water as possible.
  2. Grill or cook the pancetta or bacon until crispy. Pat dry and crumble.
  3. In a bowl grate the cheese, add the squeezed zucchini and the bacon. Mix well, taste and add salt and/or pepper if needed. In my case the pancetta and cheese were salty enough that no extra salt was needed.
  4. Form thin patties and place on a cookie sheet covered with parchment paper. Bake in a 400F oven until golden brown and flip. cook until the second side is also golden brown.
  5. Eat hot or cold as you prefer. Adding an egg on top will make this a complete meal.