Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version and receive 4 bonus issues of Belle magazine - that's more than $147 worth of value for only $79.95.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Shane Osborn: Agen prunes with thyme financières and orange and Cognac Chantilly

You'll need

½ orange, finely grated rind and juice only ½ lemon, finely grated rind only 1 English breakfast tea bag 2 star anise ½ cinnamon quill 1 fresh bay leaf 185 gm Agen prunes (see note)   Thyme financières 125 gm butter, coarsely chopped 110 gm eggwhite (about 2 eggs) 60 gm pure icing sugar, sieved 40 gm honey 45 gm plain flour 45 gm almond meal 2 tsp thyme leaves   Orange and Cognac Chantilly 400 ml thickened cream 1 tbsp pure icing sugar, sieved 2 oranges, finely grated rind only 20 ml Cognac


  • 01
  • Combine juice, rinds, tea bag, spices, bay leaf and 750ml water in a saucepan over medium heat, bring to a gentle simmer, cook until infused (8-10 minutes). Remove tea bag, add prunes, simmer for 10 minutes, set aside.
  • 02
  • For thyme financières, cook butter in a saucepan over medium heat until nut brown (4-6 minutes), set aside to cool. Whisk eggwhite in an electric mixer until starting to foam (1-2 minutes), gradually add sugar, then honey. Combine well, add flour, almond meal and thyme, then gradually add melted butter in a thin stream until a thick batter is formed. Refrigerate for 1 hour to rest. Meanwhile, preheat oven to 180C. Divide mixture among eight patty-case-lined, 80ml-capacity muffin tray moulds, smooth tops and bake until golden or until a skewer withdraws clean (10-15 minutes). Set aside, keep warm.
  • 03
  • For orange and Cognac Chantilly, whisk cream, sugar and rind in a chilled electric mixer bowl until soft peaks form (1-2 minutes), then whisk in Cognac. Serve immediately with financières and prunes.
Note Agen prunes, from Agen in France, are available from select delicatessens. If unavailable, substitute other pitted prunes.

This recipe is from the July 2009 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
Signature Collection

Hitting the shelves exclusively at Domayne this month is the Gourmet Traveller Signature Collection by Robert Gordon Australia.

Read More
an iPhone 6!

amaysim is giving you the chance to win one of two prize packs containing an iPhone 6 and three months of amaysim's UNLIMITED 5GB mobile plan. Get in quick!

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Drink Suggestion

Small glass of Armagnac.

You might also like...

Easy summer recipes


Christmas pudding ice-cream

Summer seafood recipes


Raspberry and Mint Mojito

Summer salad recipes


Neil Perry: Prawn cocktail

Quick summer recipes


Serge Dansereau: Blueberry vanilla tart

Christmas classic recipes


Barbecue trout bundles with prosciutto and button mushrooms

Adriano Zumbo's Christmas recipes


Serge Dansereau: Homemade lemonade

Holiday entertaining recipes


Serge Danserau: Duck confit and potato terrine

David Thompson's Thai recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.