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Prunes in Armagnac
Preparation info
- Makes about
36
prunes in Armagnac - Difficulty
Easy
Appears in
Published 2008
This is an example of preserving at its most sophisticated - a sort of double preserve, as the prunes have already been gently dried for hours or days to transform them from plums.
Ingredients
500 g pot 120 g
Method
Our prunes invariably come from Agen, north of Toulouse, and we can buy them in many sizes and degrees of drying, including semi-dried. For this purpose I find large (géant), fully dried prunes are best. After steeping for a couple of weeks (they keep indefinitely), the prunes are lush and squelchy, good enough to eat on their own with crème fraîche to cut the sweetness or ice cream. The