10/21/2023 0 Comments Download stewed prunesTaste the syrup and add more Armagnac as necessary (it will mellow as the prunes sit). Refrigerate for at least one week before serving. ![]() Allow to cool completely, then stir in the Armagnac. Place the prunes in a clean dry jar and pour the syrup over them. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves. With a thin, sharp knife, split the vanilla bean lengthwise and scrape out the seeds. In a small, non-reactive saucepan, combine the water and sugar. 3/4 cup Armagnac or Bas Armagnac, or more to taste (the flavor will mellow as the prunes sit).The recipe can be scaled up indefinitely. Prepare at least one week before serving to allow the prunes to mellow. (And if you haven't had time to let them mellow sufficiently before gifting them, write "Do not eat until. I always attach a tag suggesting ways to use the prunes, and to keep them refrigerated. I make them in big batches, keeping some for my own entertaining and packing the rest as gifts in canning jars. Since they last indefinitely, you can keep them on hand for impromptu desserts. The prunes are sublime as is or with a little crème fraiche, served over vanilla and coffee ice cream, and as an ingredient in pear or apple tarts. The Armagnac in the syrup tends to sneak up on people, and acts as an instant stress reliever. The prunes are so intensely flavored they can be eaten almost as a candy, to finish off a meal. ![]() Since the prunes are pitted, they release some of their sweet juices to make a thick syrup, making little sugar necessary. A classic of southwest France, land of confit, pâté, and foie gras, they are steeped in a syrup spiked with Armagnac, the region's brandy. These boozy prunes are among my favorites.
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