Armagnac Poached Prunes With Vanilla Ice Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PRUNES IN ARMAGNAC



Prunes in Armagnac image

Provided by Ina Garten

Categories     dessert

Time 6h15m

Yield 6 to 8 servings

Number Of Ingredients 10

3 spiced tea bags, such as Mariage Freres or Constant Comment
4 cups extra-large pitted prunes (18 to 20 ounces), such as Sunsweet Premium
1/3 cup honey, plus extra for serving
1 1/2 cups Armagnac, plus extra for serving
1 1/2 teaspoons pure vanilla extract
1 cup freshly squeezed orange juice (3 oranges)
1 vanilla bean, split in half lengthwise
2 (3-inch) cinnamon sticks
2 lemons
2 pints honey vanilla ice cream, softened for serving

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.

VANILLA ARMAGNAC ICE CREAM



Vanilla Armagnac Ice Cream image

Provided by Ina Garten

Categories     dessert

Time 2h45m

Yield 1 quart

Number Of Ingredients 5

3 cups heavy cream
2/3 cups sugar
1 teaspoon pure vanilla extract
Seeds scraped from 1 vanilla bean
1/4 cup good Armagnac or Cognac

Steps:

  • Heat the cream, sugar, vanilla, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your fingers. Strain into a bowl, cover, and chill very well. Add the Armagnac and freeze the mixture in an ice cream freezer according to the manufacturer's directions. Spoon into a freezer container and allow to chill in the freezer for a few hours before serving.

ARMAGNAC-POACHED PRUNES WITH VANILLA ICE CREAM



Armagnac-Poached Prunes with Vanilla Ice Cream image

Categories     Fruit     Ginger     Dessert     Prune     Vanilla     Cognac/Armagnac     Chill     Bon Appétit

Yield Serves 6

Number Of Ingredients 8

1 1/2 cups Armagnac or brandy
1 cup sugar
1/2 cup water
1 cinnamon stick, broken in half
1 1-inch piece fresh ginger, thinly sliced
1 vanilla bean, split lengthwise
1 pound pitted prunes, halved (about 3 cups)
Vanilla ice cream

Steps:

  • Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
  • Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.

PRUNES IN ARMAGNAC



Prunes in Armagnac image

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

1 1/2 cups water
2 tablespoons sugar
1 vanilla bean
12 ounces large pitted prunes
1/2 cup armagnac (to taste) or 1/2 cup bas armagnac (to taste)

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

PRUNES IN ARMAGNAC



Prunes in Armagnac image

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

6 ounces pitted prunes (about 1 1/2 cups)
1 cup plus 2 tablespoons Armagnac
1/4 cup sugar
Pinch ground cinnamon
1 quart vanilla ice cream

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 ICE CREAM WITH ARMAGNAC



Prune Ice Cream With Armagnac image

Provided by Amanda Hesser

Categories     ice creams and sorbets, dessert

Time 20m

Yield Makes 1 quart

Number Of Ingredients 5

32 ounces crème fraîche
12 tablespoons sugar
6 large egg yolks
3/4 cup chopped pitted prunes
1 tablespoon Armagnac

Steps:

  • Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
  • Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
  • Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 8 grams, Sodium 34 milligrams, Sugar 16 grams

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

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

2 cups roughly chopped pitted prunes
3 tablespoons Armagnac
4 cups milk
1 cup cream
1¼ cups sugar
12 large egg yolks
Pinch of salt

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.

PRUNE-ARMAGNAC ICE CREAM



Prune-Armagnac Ice Cream image

Elegant, rich layers of flavor - unless you tell, not many can identify the "lowly" prune! Classic combination of prunes, armagnac & chocolate. Worthy of a place at the finest dinner table (or on the veranda with no one else around). Ideally, plan ahead & let the prunes macerate a few days in the Armagnac (though not necessary). The ice cream can be served immediately after making or after hardening in freezer overnight. I included the initial chilling of the mix before freezing in the prep time. Note: Adapted from "The Perfect Scoop" by David Lebovitz.

Provided by Busters friend

Categories     Frozen Desserts

Time 1h30m

Yield 1 quart

Number Of Ingredients 9

5 ounces prunes, quartered, pitted
6 tablespoons armagnac
7 tablespoons sugar, divided
1 cup sour cream
1 1/2 cups milk
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons cocoa powder

Steps:

  • Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge.
  • When ready to make the ice cream, purée the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
  • Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
  • Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.

Nutrition Facts : Calories 1440, Fat 63.6, SaturatedFat 39.3, Cholesterol 152.4, Sodium 597.3, Carbohydrate 212.2, Fiber 13.7, Sugar 143.1, Protein 24.5

More about "armagnac poached prunes with vanilla ice cream recipes"

A PERFECT MATCH RECIPE: PRUNE ICE CREAM WITH ARMAGNAC
a-perfect-match-recipe-prune-ice-cream-with-armagnac image
2019-10-31 Preparation. 1. To make the prunes plump and juicy, place them in an airtight container and cover with the Armagnac. Cover container, transfer to the refrigerator and let chill overnight. When ready to make the ice cream, drain the …
From winespectator.com


PRUNES IN ARMAGNAC (PRUNEAUX à L'ARMAGNAC) - INSPIRED CUISINE
prunes-in-armagnac-pruneaux-larmagnac-inspired-cuisine image
Instructions. 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, …
From inspiredcuisine.ca


PRUNE AND ARMAGNAC ICE CREAM - CAROLINE BARTY
prune-and-armagnac-ice-cream-caroline-barty image
Take off the heat, add the prunes and leave to cool. Cover and soak overnight. If you like make the custard the day before: mix together the egg yolks, caster sugar and vanilla extract. Place the milk and cream in a saucepan and slowly bring to …
From carolinebarty.co.uk


ARMAGNAC ICE CREAM RECIPE | LEITE'S CULINARIA
armagnac-ice-cream-recipe-leites-culinaria image
2021-10-22 In a large saucepan over medium heat, heat the half-and-half until small bubbles form around the edge of the pan, about 10 minutes. Remove from the heat. Place the sugar and egg yolks in a large bowl and beat with an …
From leitesculinaria.com


PRUNE & ARMAGNAC RECIPE - GREAT BRITISH CHEFS
prune-armagnac-recipe-great-british-chefs image
500g of prunes. 2. After this time, strain off the tea and cover the soft prunes with the Armagnac. Marinate in a sealed container for 10 days at room temperature. 200ml of Armagnac. 3. After the 10 days, transfer the prunes to a suitably …
From greatbritishchefs.com


GORGEOUS PRUNE AND ARMAGNAC ICE CREAM RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


VANILLA ARMAGNAC ICE CREAM - FOOD NETWORK
Method. 1) Heat the cream, sugar, vanilla extract, and vanilla seeds in a small saucepan only until the sugar is dissolved. Be sure the sugar is dissolved - you will no longer feel any grittiness from the sugar if you rub some cream between your …
From foodnetwork.co.uk


PRUNE AND ARMAGNAC ICE CREAM | RECIPE | ICE CREAM, ICE, RECIPES
Aug 26, 2019 - Alchemists have tried for centuries to transform base metals into gold -- unsuccessfully, at least as far as we know. But it's a lovely concept: Take the common and uninspiring -- lead, copper, prunes -- and change it into something glorious.Prunes?Though dried fruit can be tasty right out of the...
From pinterest.com


PEAR CROUSTADES WITH PRUNE-ARMAGNAC ICE CREAM DESSERT RECIPE
2014-03-03 Combine the prunes and brandy in a small bowl and let soak for at least 30 minutes and up to 3 days. Transfer the soaked prunes and brandy to a food processor and pulse to purée.
From tastingtable.com


PRUNE TART WITH ARMAGNAC ICE CREAM RECIPE
What Makes This Prune Tart With Armagnac Ice Cream Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Prune Tart With Armagnac Ice Cream. Ready to make this Prune Tart With Armagnac Ice Cream Recipe? Let’s do it! Oh, before I forget…If you’re looking for …
From bakerrecipes.com


RECIPES/ARMAGNAC-POACHED-PRUNES-WITH-VANILLA-ICE …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


PRUNE AND ARMAGNAC ICE CREAM - RECIPES LIST
Step 3Make a syrup with the sugar and one-half cup water; bring to a boil, stirring. Boil undisturbed for 2 minutes. Remove from the heat and allow to cool. Pour the syrup over the prunes. Completely cover the prunes with Armagnac; stir. If the prunes rise above the line of liquid, add more Armagnac. Let the prunes soak a minimum of 2 weeks in ...
From recipes-list.com


PRUNE-ARMAGNAC ICE CREAM RECIPE - LOS ANGELES TIMES
2008-04-16 1. Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoon of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and ...
From latimes.com


PRUNE AND ARMAGNAC ICE CREAM RECIPE - LOS ANGELES TIMES
2006-02-15 1 cup superfine sugar. 3 cups Armagnac (or enough to cover the prunes) 1. Soak the prunes in the tea overnight so that they swell up. 2. The following day, drain the prunes, discarding the tea ...
From latimes.com


PEARS POACHED IN ARMAGNAC WITH VANILLA ICE CREAM - WINE ENTHUSIAST
2009-12-18 Directions. In a 2-quart saucepan, combine the water, cinnamon sticks, vanilla, sugar, and Armagnac and cook over medium-heat until the sugar dissolves. Add the halved pears. Simmer for 15 to 20 ...
From winemag.com


PRUNE AND ARMAGNAC ICE CREAM | RECIPES | DELIA ONLINE
First place 350g of the prunes in a medium-sized saucepan and add 425ml of cold water. Bring this up to simmering point, cover and simmer gently for 20 minutes, then leave to cool. Now whip the double cream until it reaches the floppy stage but isn't too thick then pop it into the fridge to chill. Next make the custard - first pour the single ...
From deliaonline.com


PRUNE-ARMAGNAC ICE CREAM - RECIPES LIST
(The prunes can be macerated a few days in advance -- refrigerate the prunes and Armagnac in a covered container or sealable plastic bag with the air removed.) Step 2 To make the ice cream, puree the prunes and their liquid in a food processor along with the sour cream, milk, the remaining 6 tablespoons sugar, lemon juice, vanilla and salt ...
From recipes-list.com


PRUNE ARMAGNAC ICE CREAM | SEARCHING4ZEN
1 teaspoon vanilla; 1 ½ cup well-chilled heavy cream; Instructions: In a saucepan combine the prunes and ⅓ cup water and simmer the mixture for 5 to 7 minutes, or until almost all of the liquid is evaporated. Remove the pan from the heat, add the Armagnac, and let the prunes macerate for 3 hours. Drain the prunes in a sieve set over a bowl ...
From searching4zen.com


PRUNES IN ARMAGNAC RECIPE - FOOD NEWS
Remove from the heat, add the prunes, and let steep, stirring occasionally, until softened, 1 to 2 hours. Drain and reserve the steeping liquid. Preheat the oven to 375 degrees F. In a bowl, beat the egg with 1/3 cup of the sugar until thick, about 2 minutes. In a bowl, combine the prunes, Armagnac, and apple cider.
From foodnewsnews.com


PRUNE, RAISIN AND ALMOND TART WITH ARMAGNAC ICE CREAM
2005-07-14 Arrange prunes decoratively around filling. Bake in bottom rack of oven for 30 minutes or until metal skewer inserted in centre comes out clean and top is golden. Let cool on rack and serve with Armagnac Ice Cream. Armagnac Ice Cream: Bring whipping and 10% creams to boil over medium heat. In bowl, whisk together egg yolks and sugar. Pour in 1 ...
From canadianliving.com


PRUNE ICE CREAM WITH ARMAGNAC - CHEFDECUISINE.COM
Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week. In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and ...
From chefdecuisine.com


STICKY FIG PUDDING WITH ARMAGNAC ICE CREAM RECIPE - BBC FOOD
To make the poached figs, place the figs and pear in a saucepan with 200ml/7fl oz water, Armagnac, sugar and cinnamon and bring to the boil. Poach for …
From bbc.co.uk


ARMAGNAC POACHED PRUNES WITH VANILLA ICE CREAM RECIPE
Combine Armagnac, sugar, 1/2 c. water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add in bean. Stir mix over medium heat till sugar dissolves. Add in prunes and simmer till tender, about 10 min. Transfer prune mix to medium bowl. Cover and chill at least 3 hrs. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
From cookeatshare.com


PRUNES IN ARMAGNAC | THE SPLENDID TABLE
2001-12-15 Prunes in Armagnac. 1 1/2 cups water . 2 tablespoons sugar . 1 vanilla bean . 12 ounces large pitted prunes . 1/2 cup Armagnac or Bas Armagnac, or more to taste. Instructions. 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 ...
From splendidtable.org


VANILLA ARMAGNAC ICE CREAM RECIPE
Armagnac is a brandy that hails from southwest France and is often paired with plums, both fresh and... 45 Min 12 servings (serving size: 1 galette slice and 1 1/2 teaspoons cream)
From crecipe.com


CHOCOLATE PRUNE ARMAGNAC ICE CREAM - BIGOVEN.COM
Chocolate Prune Armagnac Ice Cream recipe: Try this Chocolate Prune Armagnac Ice Cream recipe, or contribute your own. Add your review, photo or comments for Chocolate Prune Armagnac Ice Cream. American Desserts Cakes
From bigoven.com


PRUNE ARMAGNAC ICE CREAM — FOODIE IN NEW YORK
2022-02-15 Place the halved prunes, Armagnac, and 2 tablespoons sugar in a small saucepot over medium heat. Allow the mixture to come to a simmer then remove from heat and cover. Allow the mixture to stand for at least 4 hours, preferably overnight. In a large bowl, using a hand mixer on medium speed, beat the remaining sugar, egg yolks, salt, vanilla ...
From blog.foodieinnewyork.com


PRUNES AND ARMAGNAC ICE CREAM (GLACE AUX PRUNEAUX à …
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


PRUNE ICE CREAM WITH ARMAGNAC - VEGETARIAN RECIPE FOR
Pour boiling water over tea and infuse for 5 minutes. Strain tea over the prunes, cover and soak for 1 hour. Drain the prunes, pack in a jar and pour Armagnac over to cover. Cover tightly and macerate for 3 hours or up to a 1 week. In mixing bowl, mix the egg yolks and sugar with a wire whisk until lemon colored. Add the salt and vanilla and ...
From thisvegetarian.com


PRUNE ARMAGNAC ICE CREAM - ALL INFORMATION ABOUT HEALTHY RECIPES …
Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge. When ready to make the ice cream, purée the prunes (be sure to save about 8 prune pieces for ...
From therecipes.info


ARMAGNAC PRUNE CAKE RECIPE | RECIPELAND
Combine prunes, water and Armagnac in heavy medium saucepan. Simmer until prunes are tender, about 15 minutes. Drain prunes, reserving ¼ cup cooking liquid for glaze. Coarsely chop prunes. Beat oil, sugar, eggs and vanilla in large bowl until well blended. In medium bowl, mix flour, baking soda, spices and salt to blend. Mix dry ingredients ...
From recipeland.com


BEST PRUNE, RAISIN AND ALMOND TART WITH ARMAGNAC ICE CREAM …
2009-10-19 Directions. Step 1. Soak 4 prunes in Armagnac until plump and liquid has been absorbed, about 8 hours. Cut each in quarters, lengthwise, and set aside. Step 2. Preheat oven to 375ºF (180ºC). Step 3. In food processor, pulse together flour, icing sugar and salt. Add butter; pulse to fine crumb stage.
From foodnetwork.ca


Related Search