EVERYONE HAS THEIR OWN FAVOURITE VERSION OF CRÈME BRÛLÉE AND THIS IS MINE. STEEPING PRUNES IN ARMAGNAC WITH STAR ANISE, JUNIPER AND VANILLA GIVES THEM A FANTASTIC FLAVOUR. HERE THEY CONTRAST AND COMPLEMENT THE CREAMY BRÛLÉE PERFECTLY.
Prepare the prunes a day ahead. Put the Armagnac, sugar and 80ml water into a saucepan. Scrape the seeds from the vanilla pod and add them to the pan together with the empty half-pod, star anise and juniper berries. Slowly bring to the boil. Tip the prunes into a bowl and pour the hot liquor and aromatics over them. Leave to steep at room temperature for 24 hours.