+
0 (0)

Desserts

Prunes in Armagnac

Prunes in Armagnac
Kirk McKoy / Los Angeles Times

Considering everybody on your holiday gift list -- friends, family, co-workers, neighbors, your kids' teachers -- you might be needing a stimulus package before you even get to the big-ticket items this year. So why not take a page from ... Read more

Total time: 30 minutes, plus 2 weeks soaking time | Makes 8 cups soaked prunes
  • 3 1/2 cups water, divided
  • 6 tea bags (camomile, linden or orange pekoe)
  • 2 pounds extra-large prunes (dried plums), about 6 cups
  • 1 cup superfine sugar
  • About 3 cups Armagnac

Step 1In a small saucepan, bring 3 cups of water to a boil, add the tea bags and remove from the heat. Steep 5 minutes. Place the prunes in a medium heat-proof bowl and cover with the tea. Soak overnight at room temperature.

Step 2The next day, drain the prunes, discarding the tea. Roll the prunes in paper towels to dry well and place them in a sterilized 1 1/2 -quart, wide-mouth glass canning jar.

Step 3In a small saucepan, combine the sugar with one-half cup water. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and cool completely.

Step 4Pour the cooled syrup over the prunes. Completely cover the prunes with the Armagnac, then stir the mixture. If the prunes rise above the line of the liquid, add more Armagnac.

Step 5Let the prunes in Armagnac soak a minimum of 2 weeks in a cool, dark place or in the refrigerator. The soaked prunes will keep for up to one year.

Note: Adapted from "The Cooking of Southwest France" by Paula Wolfert. You will need a sterilized 1 1/2 -quart, wide-mouth glass canning jar. Superfine sugar can be found in the baking section of many grocery stores; alternatively, place granulated sugar in the bowl of a food processor and blend until very fine. Armagnac, a type of French brandy, can be found in many liquor and grocery stores.

HAVE YOU TRIED


Cassia's whole grilled branzino
Cassia's whole grilled branzino

Beef daube
Beef daube

Pecan currant sticky buns
Pecan currant sticky buns

Grilled vegetables
Grilled vegetables

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Royal icing
Roasted winter strawberries with ice cream
Boudin Bakery's brownies
Layered green tea and black sesame cheesecake