Best Prune Armagnac Gingerbread Recipes

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PRUNES IN ARMAGNAC



Prunes in Armagnac image

Provided by Ina Garten

Categories     dessert

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 spiced tea bags, such as Mariage Freres or Constant Comment
4 cups extra-large pitted prunes (18 to 20 ounces), such as Sunsweet Premium
1/3 cup honey, plus extra for serving
1 1/2 cups Armagnac, plus extra for serving
1 1/2 teaspoons pure vanilla extract
1 cup freshly squeezed orange juice (3 oranges)
1 vanilla bean, split in half lengthwise
2 (3-inch) cinnamon sticks
2 lemons
2 pints honey vanilla ice cream, softened for serving

Steps:

  • Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
  • Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
  • To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.

PRUNES IN ARMAGNAC



Prunes in Armagnac image

Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely, you can keep them on hand for instant desserts. Packed in a pretty jar, they make a welcome gift. There is a 1 week standing time.

Provided by evelynathens

Categories     Fruit

Time 20m

Yield 3 cups

Number Of Ingredients 5

1 1/2 cups water
2 tablespoons sugar
1 vanilla bean
12 ounces large pitted prunes
1/2 cup armagnac (to taste) or 1/2 cup bas armagnac (to taste)

Steps:

  • In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
  • Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
  • Refrigerated, the prunes will keep indefinitely.

Nutrition Facts : Calories 304.7, Fat 0.4, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 80.8, Fiber 8.1, Sugar 51.6, Protein 2.5

PRUNE ARMAGNAC GINGERBREAD



Prune Armagnac Gingerbread image

Number Of Ingredients 20

unsweetened cocoa powder for dusting pan
1 cup chopped pitted prunes
1/2 cup Armagnac or Cognac
1 tablespoon minced peeled fresh gingerroot
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1/8 teaspoon cayenne
3/4 teaspoon salt
1 cup vegetable shortening at room temperature
1 1/2 cups packed light brown sugar
1 cup unsulfured molasses
1/2 cup strong brewed coffee
4 large eggs, beaten lightly
1 teaspoon vanilla
1/2 cup chopped crystallized ginger
crème fraîche or sour cream for serving
sliced kumquats for garnish

Steps:

  • Preheat oven to 350°F. Butter a 10-inch springform pan and dust with cocoa powder, knocking out excess.
  • In a skillet cook prunes, Armagnac, and gingerroot over moderately high heat, stirring frequently, until almost all liquid is evaporated. Remove pan from heat.
  • Into a bowl sift flour, baking soda, spices, and salt. In another bowl with an electric mixer cream shortening. Add sugar, beating, and beat mixture until light and fluffy. Add molasses in a stream, beating until combined well. Beat in coffee, flour mixture, eggs, and vanilla until batter is just combined. (It may separate at this point.) Reserve 1 tablespoon crystallized ginger and stir remainder into batter with prune mixture. Turn batter into prepared pan and sprinkle top with reserved ginger.
  • Bake gingerbread 1 hour 20 minutes, or until a tester comes out clean, and cool on a rack 1 hour. (The gingerbread will fall slightly in center.)
  • Serve gingerbread warm or at room temperature with crème fraîche and kumquats.

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