I love, love, love this dessert! I could eat it every day. 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!
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Christmas, Delicious, Elegant, Fall-Winter, Family Reunion, For Foodies, Holiday, Special Dinner, Sunday Dinner, Vegan
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.
Degree of Difficulty
1 1/2cupextra large pitted prunes
1cupArmagnac or Brandy
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, cinnamon stick, cardamom pod, ground ginger and allow to steep for about 5 minutes,
Discard the tea bag and add the prunes, vanilla, honey and Armagnac, or Brandy, if using,
Cut 4 strips of rind off one 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.
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.