Pruneaux à l’Armagnac
I love recipes which take a few simple ingredients and turn them into something amazing. This is one of those recipes. Prunes in Armagnac is commonly served in the Gascony region of France, there’s always a bottle at hand for when guests stop by. My recipe is below:
1 c water
1/3 + 2T wildflower honey
1/2 lemon, thinly sliced
1 t vanilla extract (or 1 vanilla pod)
1/2 t lavender
1 lb. prunes (with pits, they hold together better)
3 c good quality Armagnac
Combine all the ingredients except the Armagnac into a medium saucepan and bring to a simmer over medium-low heat. It’s important to cook the prunes before adding the alcohol, otherwise the skin of the prunes will get leathery. Cool prune mixture to room temperature, then refrigerate for 12 hours or overnight.
The next day, place the prunes into a mason jar or other container - you may need to pick off some of the lavender if it gets stuck to the prunes. Strain the soaking liquid and pour over the prunes. Then add the Armagnac and stir well.
I know it’ll be tough, but allow the prunes to soak for two weeks before cracking the jar open.
Enjoy!
