PRUNES IN ARMAGNAC
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
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme, serve with creme fraiche instead of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Bring prunes, 1 cup Armagnac, and the sugar to a simmer in a medium saucepan over medium heat. Cook until liquid is syrupy and prunes are softened, about 20 minutes.
- Transfer prunes in syrup to a heatproof bowl, and stir in remaining 2 tablespoons Armagnac and the cinnamon. Let cool. Spoon prunes over ice cream, and drizzle with some syrup.
PRUNE ARMAGNAC CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
- In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
- Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.
CHICKEN WITH SHALLOTS, PRUNES, AND ARMAGNAC
Provided by Bon Appétit Test Kitchen
Categories Chicken Poultry Sauté Christmas Quick & Easy High Fiber Dinner Prune Cognac/Armagnac Winter Shallot Simmer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
- Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.
ROAST GOOSE WITH CHESTNUTS, PRUNES AND ARMAGNAC
Categories Fruit Nut Roast Christmas Prune Goose Cognac/Armagnac Winter Chestnut Bon Appétit
Yield Serves 8
Number Of Ingredients 15
Steps:
- Combine prunes, stock, 1 1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.
- Preheat oven to 375°F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick.
- Roast goose 15 minutes. Reduce temperature to 350°F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours.
- Transfer goose to platter and tent with foil. Let stand 20 minutes.
- Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley.
- Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.
PRUNE-ARMAGNAC ICE CREAM
Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.
Provided by Claudia Fleming
Yield 1½ quarts
Number Of Ingredients 7
Steps:
- Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
- In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
- Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
- Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.
PRUNES IN ARMAGNAC
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
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
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