Recipe by evelyn/athens
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely, you can keep them on hand for instant desserts. Packed in a pretty jar, they make a welcome gift. There is a 1 week standing time.
Top Review by Elodie
I didn't try this recipe yet but i know i love it, in France we say "pruneaux", "prune" is the word for the fresh fruit, and "pruneaux ÃƒÂ l'armagnac" are so good in a clafouti cake ! miam. My grand mother makes a lot of this, and we keep the jars in the cellars for a very long time. I'm going to submit a clafouti recipe and give a link to this recipe for the filling. Ciao !
- 1 1⁄2 cups water
- 2 tablespoons sugar
- 1 vanilla bean
- 12 ounces large pitted prunes
- 1⁄2 cup armagnac (to taste) or 1⁄2 cup bas armagnac (to taste)
Directions See How It's Made
- In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
- Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
- Refrigerated, the prunes will keep indefinitely.