William Curley, Suzue Curley

Armagnac - marinated Prunes

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Preparation info
  • Makes

    2 x 200 g

    jars
    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

I adore these marinated prunes, as does my friends Richard Bertinet in Bath, who quite often has one as a mind-morning snack! Great in pâtissrie and cakes, they can also be enjoyed with a bowl of vanilla ice cream.

Ingredients

  • 425 ml (15 fl oz/generous 1¾ cups) water
  • 90

Method

  • Put the water and sugar in a saucepan and bring to the boil. Put the tea leaves in an infuser bag. (1)

  • Put the bag in the saucepan of syrup. Take the pan off the heat and leave to infuse for 2 minutes. (2)