I love, love, love Pruneaux à l’Armagnac! It is both elegant and easy. Serve it with a generous spoonful of softened good quality vanilla ice cream. An absolutely perfect way to end a delicious meal!
Tip : This is a great make ahead dessert and improves if left to macerate overnight, I like to serve it at room temperature so remove it from the fridge at least an hour before serving, or just leave it out overnight.
Ingredients
- 1 1/2 cup extra large pitted prunes
- 1/2 tsp ground ginger
- 1 tea bag
- 1/2 stick cinnamon
- 1 pod cardamom
- 1 tsp vanilla extract
- 2 tbsp honey
- 1 whole lemon
- 1 cup Armagnac or Brandy
Instructions
Gather all ingredients before starting recipe
- Place 1 cup of water in a medium sauce pan bring to a boil, turn the off heat and add 1 tea bag, 1/2 stick cinnamon, 1 pod cardamom and 1/2 tsp ground ginger, and allow to steep for about 5 minutes,
- Discard the tea bag and 1 1/2 cup extra large pitted prunes1 tsp vanilla extract, 2 tbsp honey and 1 cup Armagnac or Brandy, if using.
- Cut 4 strips of rind off 1 whole lemon with a potato peeler and slice the remaining lemon into 4 slices. Add the rind and the lemon slices to the prunes.
- Stir to combine, cover with cling wrap and set aside for at least 6 hours or overnight.
Serving
- Place prunes in a shallow dessert dish or pretty glass goblet, spooning the macerating liquid over them. Add scoop of slightly melted vanilla ice cream over the top, drizzle with more Armagnac, honey and grated lemon peel.
