Prunes in Armagnac
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
3 cups
ingredients
directions
- 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.
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Reviews
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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 àl'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 !
RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.