Prunes in Armagnac
Elevate your dessert game with the luxurious and indulgent 'Prunes in Armagnac,' a classic French treat that's as sophisticated as it is simple to prepare. This recipe features tender, plump pitted prunes steeped in a fragrant blend of Armagnac, vanilla, lemon zest, and a touch of sweetness from a homemade simple syrup. After soaking for 24 hours or more, the prunes absorb the boozy, aromatic flavors, making them the perfect companion for creamy desserts like vanilla ice cream or Greek yogurt. Quick to prepare yet impressively elegant, this dish is ideal for entertaining or gifting, as it can be stored and served straight from a beautifully sealed jar. Whether enjoyed as an after-dinner indulgence or a topping for your favorite cakes, these boozy prunes are a celebration of bold flavors and timeless culinary charm. Perfect for lovers of brandy desserts and French-inspired recipes!
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Recipe Information
Ingredients
- 500 grams Pitted prunes
- 250 milliliters Armagnac (or other brandy)
- 250 milliliters Water
- 100 grams Sugar
- 1 whole Vanilla bean
- 1 strip Lemon zest
Instructions
In a medium saucepan, combine the water and sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved to create a simple syrup.
Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add both the seeds and the bean pod to the saucepan along with the strip of lemon zest.
Add the prunes to the saucepan and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the prunes to soften slightly and absorb the flavors.
Remove the saucepan from heat and allow the mixture to cool for 10-15 minutes.
Stir in the Armagnac, making sure the prunes are fully submerged. Transfer the mixture into a sterilized glass jar or airtight container.
Seal the container and let the prunes soak in the Armagnac for at least 24 hours before serving. For the best flavor, allow them to infuse for up to a week in the refrigerator.
Serve the prunes chilled, drizzled with the Armagnac syrup, or use them as a topping for ice cream, cakes, or yogurt.
Nutrition Facts
Calories |
2205 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.3 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 20 mg | 1% | |
| Total Carbohydrate | 422.8 g | 154% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 291.0 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 3714 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
