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.
PRUNE CLAFOUTIS
Steps:
- Use 1/2 tablespoon butter to grease a 9-inch round shallow ceramic baking dish, like a quiche pan, or a 10-inch ceramic pie plate.
- Place all but 1/2 tablespoon remaining butter in food processor or electric mixer. Process or beat briefly until creamed. Sift together almonds and all but 2 tablespoons confectioners' sugar. Add to butter and continue to process or beat until thick and light in color. Add 1 tablespoon cornstarch. Add whole egg and process or beat well. Transfer to large bowl.
- In a medium-size bowl, vigorously whisk egg yolks and granulated sugar together until creamy. Whisk in remaining cornstarch. Scald milk in saucepan, then add in a thin stream to egg yolk mixture, beating constantly. Transfer mixture back to saucepan and heat, whisking constantly, until thickened. Remove from heat, brush surface with remaining butter and place saucepan in bowl of ice water to cool down the mixture.
- Heat oven to 350 degrees. When mixture in saucepan has cooled to room temperature, fold it into almond mixture in bowl. Fold in prunes.
- Spread batter in baking dish and bake about 30 minutes, until top is lightly browned and knife inserted in center comes out clean.
- Transfer to rack and allow to cool about 30 minutes. Sift remaining confectioners' sugar over the surface and serve.
Nutrition Facts : @context http, Calories 632, UnsaturatedFat 15 grams, Carbohydrate 90 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 13 grams, Sodium 38 milligrams, Sugar 62 grams, TransFat 1 gram
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.
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
PRUNE-ARMAGNAC FILLING
This is a rich and decadent filling for our Gianduja Roulade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 cup
Number Of Ingredients 4
Steps:
- Combine prunes and Armagnac in a small bowl. Cover with plastic; let soak overnight.
- Heat oven to 375 degrees. Spread hazelnuts on a baking sheet. Toast until skins split, 8 to 10 minutes. Rub warm nuts in a clean kitchen towel, removing skins. Set aside.
- Using a slotted spoon, transfer prunes to the bowl of a food processor. Add toasted hazelnuts and honey; pulse until finely ground. Transfer to a small bowl, and cover. Set aside at room temperature until ready to use.
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