Simple. Simple. Simple.
Declicious. Delicious. Delicious.
These Prunes in Armagnac are absolutely wonderful–a delightful indulgence at the end of a patience-straining month.
This is a David Lebovitz recipe from his book Drinking French. The book is available through your local bookstore or on Amazon here.
The little pastry, a variation on an Indian Samosa, was stuffed with spicy potatoes and onions–a perfect accompaniment for the prunes. (Recipe to follow.)
Prunes in Armagnac
April 18, 2023
Ingredients
- 2 wide strips of orange zest
- 1 vanilla bean (split)
- 1 pound un-pitted prunes (I used pitted)
- 1 1/4 C. water
- 2/3 C. sugar
- 1 C. Armagnac
Directions
- Step 1 Sterilize a 1 1/2 quart jar. Put orange zest, vanilla bean and prunes in the jar.
- Step 2 Boil water and sugar in a saucepan over medium-high heat. Be sure to stir the mixture as it cooks into a syrup so that you dissolve the sugar. Remove the sugar/water mixture from the heat.
- Step 3 Pour the syrup over the prunes in the jar. Screw on the lid and let the prunes cool to room temperature.
- Step 4 Pour the Armagnac (or, alternatively, Cognac) over the prunes. Put the prunes in a cool and dark place.
- Step 5 This recipe is good at 2 weeks, great at 1 month. The original recipe says they are exceptional left for several months.
- Step 6 Serve over vanilla ice cream or in a shallow bowl straight from the jar with some of the syrup poured over the fruit.
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