Prunes In Armagnac Receita

Elevate your desserts with these exquisite prunes, macerated in rich Armagnac (or brandy!). Adapted from Sally Schneider's *A New Way to Cook*, this recipe creates a luxurious ingredient perfect for ice cream toppings, tarts, or simply enjoyed on their own. Prepare a week ahead to allow the prunes to fully absorb the intoxicating flavors, resulting in a melt-in-your-mouth treat. These keep indefinitely, making them a fantastic make-ahead dessert or a unique, elegant gift. The complex sweetness and boozy depth of the prunes will impress even the most discerning palates!

Preparo 15 min

Cozimento 20 min

Calorias 304.7 kcal

Proteína 4g

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A equipe de cozinha da Forktionary

Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Prunes In Armagnac

1/2 cup water
1/2 cup granulated sugar
1 vanilla bean
1 cup pitted prunes
1/4 cup Armagnac (or good quality brandy)

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Como fazer Prunes In Armagnac

In a small, non-reactive saucepan, combine 1/2 cup water and 1/2 cup granulated sugar.
With a thin sharp knife, split a vanilla bean lengthwise and scrape out the seeds. Add the seeds and the bean pod to the saucepan.
Bring the mixture to a boil over moderately high heat, stirring constantly until the sugar dissolves completely.
Pack 1 cup pitted prunes into a clean, dry jar.
Carefully pour the hot vanilla syrup over the prunes, ensuring they are fully submerged.
Allow the jar to cool completely to room temperature.
Once cooled, stir in 1/4 cup Armagnac (or brandy) into the jar.
Seal the jar tightly and refrigerate for at least 1 week before serving. The longer they sit, the more intense the flavor will become!
Refrigerated, the prunes will keep indefinitely.