La Glace aux Pruneaux et à l’Armagnac

Prune and armagnac ice-cream

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Prunes also make an interesting addition to all kinds of stews and slow-simmered meat and game dishes, plats mitonnés as the French call them to distinguish them from dishes quickly prepared in a sauteuse. Try, for example, adding them (allowing 3 or 4 per person and remembering to rehydrate them first) to a civet of rabbit or hare, or to any of the daubes of beef described earlier in this book. Do not forget that they need to cook for about an hour in order that