- brandy - 1/2 cup
- of dry prunes - 8-10 pieces
- green apple - 1 piece
- vanilla pod - 1 piece
- sugar - 1/2 cup
- sugar - 2 items. spoons (for the fourth step)
- Butter - 7 Art. spoons
- fatty cream - 1/2 cup
- yoghurt - 3 cups (fatty, without filler)
- water - 5 items. spoons
1. Heat brandy over low heat, but do not bring to a boil. Remove from the fire and put prunes in it. Leave to soak for the night (8-10 hours). 2. Prune the prunes from the brandy, remove the bones and cut into random pieces. 3. In another saucepan, chop the apple with water (2 tablespoons will be enough). 4. From the bean extract the seeds of vanilla and mix them with 2 tablespoons of sugar. Add the mixture to the apple, bring to a boil, cover, and cook for 5-7 minutes, stirring until the weight becomes soft. Remove the saucepan from the heat, let cool and crush it with a fork into a smoothie. 5. In another saucepan, half a cup of sugar, moisten the remaining water, put on a fire and heat, stirring until the sugar has melted. When the syrup becomes transparent, leave the butter, stir, add the fire and cook until caramel color, no longer stirring. 6. Remove from heat, cool for 5 minutes, and then add cream to caramel. Cool the mixture to room temperature and beat with apple mass. Put the resulting cream in the cold. 7. Expand the "drunken" prunes on high glasses. Lay half the yogurt on it, then the whole cold apple mixture and finally the remaining yoghurt. Serve immediately.
Servings: 3-4