Side Pannel
French Prunes in Armagnac
French Prunes in Armagnac
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- Stephen Ceideburg
- 1 lb French prune plums *
- 2/3 c Sugar
- 1 1/2 c Armagnac or other brandy
Directions
* also called sugar plums, wild plums or red or black currants (2 cups)
According to Catherine Brandel of Chez Panisse Cafe nothing could be
simpler than prunes packed in Armagnac. Use the best Armagnac or brandy you
can afford
Put the clean, unblemished fruit in clean jar. Cover with the sugar and the
Armagnac and put it in a dark place or in the refrigerator. Turn the jar
every day or so until the sugar has completely dissolved.
After 2 weeks the fruits will be ready to use, but they will also improves
over time.
Makes approximately 1 pint.
Uses: Add to dishes such as grilled squab or warm duck salads.
PER TABLESPOON: 50 calories, 0 g profess, 10 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1 mg sodium, 0 g fiber.
According to Catherine Brandel of Chez Panisse Cafe nothing could be
simpler than prunes packed in Armagnac. Use the best Armagnac or brandy you
can afford
Put the clean, unblemished fruit in clean jar. Cover with the sugar and the
Armagnac and put it in a dark place or in the refrigerator. Turn the jar
every day or so until the sugar has completely dissolved.
After 2 weeks the fruits will be ready to use, but they will also improves
over time.
Makes approximately 1 pint.
Uses: Add to dishes such as grilled squab or warm duck salads.
PER TABLESPOON: 50 calories, 0 g profess, 10 g carbohydrate, 0 g fat, 0 mg
cholesterol, 1 mg sodium, 0 g fiber.
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