Cinnamon maple prunes
- 20 pitted prunes
- 1 cinnamon stick
- Pinch of ground cloves
- 35ml pure maple syrup
- 500ml whole milk
- Lemon zest
- 100g instant fine polenta
- 1 vanilla pod, split
- 25g maple sugar
- 125ml mascarpone
- 30g hazelnuts, roasted and chopped
- Put the prunes, cinnamon stick, cloves and maple syrup in a pan with 310ml of water.
- Stir and bring to the boil.
- Reduce and simmer for 10 minutes until the prunes are soft.
- Remove prunes and put to one side.
- Bring the liquid to boil until syrupy and add prunes back to the mixture.
- Scrape the seeds off the vanilla pod into a large pan, add milk, lemon zest and 500ml of milk.
- Bring to the boil, reduce to simmer.
- Gradually add the polenta whilst constantly stirring.
- Continue until smooth.
- Add sugar, and cream for a further 5 minutes until all dissolved.
- Place the creamy polenta into a bowl.
- Top with maple prunes and drizzle with some more maple syrup.
- Scatter hazelnuts over the top and finish with mascarpone or pouring cream.
- Any dried fruits such as figs or cranberries can be used.
Creamy and rich Italian polenta gets a spritz of Canadian magic with the addition of cinnamon and maple syrup prunes.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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