PRUNEAUX à L'ARMAGNAC: PRUNE IN ARMAGNAC

Pruneaux à l'Armagnac: prune in Armagnac image

Provided by @MakeItYours

Number Of Ingredients 6

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500g dried prune, pruneaux demi-sec
200g (1 cup) sugar
1/4l (1 cup) water
1 lemon
1 pod of vanilla
1 bottle of good Armagnac

Steps:

In a small sauce pan, add the sugar and water and heat until boiling. Meanwhile, use a vegetable peeler to peel strips of skin from the lemon, add them to the pot. Slice the vanilla bean in half, and drop them into the pot.
When the pot comes to a boil, let it continue boiling for two minutes. Then, put the prunes in a medium bowl and pour the boiling liquid over it. Let the ingredients steep for 12 hours.
After 12 hours, remove the lemon peel and vanilla pod. Spoon the prunes into a large mason jar. Pour the Armagnac into the remaining liquid in the bowl, mix well. Pour the content of the bowl through a sieve into the mason jar. Close the jar tightly and let stand for at least two weeks, or preferably one month, before use.
To serve.
I serve this as an after dinner surprise. Each guest gets a tiny glass with one prune and a good pour of the Armagnac the prunes have been soaking in. Give repeats only if they beg.
The prunes and the Armagnac in the jar make great additions to your desserts. A slice of simple butter pound cake is made super special with a prune and a generous douse of the Armagnac. A soft chocolate cake, or better yet, soufflé. Vanilla ice-cream will do too. I can go on, but I think I'll just leave you with your imagination. Have fun.