Prune Armagnac Mousse Recipes

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PRUNE ARMAGNAC CLAFOUTI



Prune Armagnac Clafouti image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
Granulated sugar
1 cup pitted prunes, 1/2-inch-diced (6 ounces)
Good Armagnac
3 extra-large eggs, at room temperature
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 cups heavy cream
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
  • In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
  • Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

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 MOUSSE



Prune Mousse image

Provided by Moira Hodgson

Categories     dessert

Time 27m

Yield 4 servings

Number Of Ingredients 7

1/2 pound dried pitted prunes
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 cup Armagnac
1 to 2 tablespoons lemon juice
2 to 3 tablespoons sugar (or to taste)
1 cup heavy cream
2 egg whites

Steps:

  • Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
  • Whip the heavy cream and fold it into the prunes.
  • Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving.

Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 49 milligrams, Sugar 31 grams

PRUNE-ARMAGNAC MOUSSE



Prune-Armagnac Mousse image

I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator.

Provided by Busters friend

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb prune
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 cup armagnac
2 tablespoons lemon juice
2 tablespoons sugar (or to taste)
1 cup heavy cream
2 egg whites
1 ounce extra dark chocolate, finely grated

Steps:

  • Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
  • Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
  • Whip the heavy cream to stiff peaks and fold it into the prune puree.
  • Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
  • Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.

Nutrition Facts : Calories 376.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 51.5, Carbohydrate 45, Fiber 4.1, Sugar 28.3, Protein 4.3

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.

PRUNE-ARMAGNAC FILLING



Prune-Armagnac Filling image

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

1/2 cup prunes
1/2 cup Armagnac
1/2 cup whole hazelnuts, skins on
1/4 cup honey

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.

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

PRUNE ARMAGNAC SORBET



Prune Armagnac Sorbet image

This fabulous sorbet is a twist on the classic prune Armagnac ice cream. The prunes can macerate in the Armagnac indefinitely if kept in an airtight container in a cool, dark place.

Yield Makes 8 servings

Number Of Ingredients 7

1 cup pitted prunes (7 ounces)
1 cup Armagnac
3/4 cup sugar
2 cups cold water
1/2 cup fresh orange juice
Garnish: slivers of prune
an ice cream maker

Steps:

  • Combine prunes and Armagnac in an airtight container and let macerate at room temperature at least 24 hours.
  • Bring sugar and 3/4 cup cold water to a boil in a 1-quart heavy saucepan, stirring until sugar is dissolved, then reduce heat and simmer 2 minutes.
  • Purée prune and Armagnac mixture with sugar syrup in a food processor until very smooth, about 2 minutes. Add orange juice and remaining 1 1/4 cups cold water and pulse to combine. Force through a fine-mesh sieve into a bowl and discard solids. Chill until cold, about 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 2 hours.

PRUNES IN WINE AND ARMAGNAC



Prunes in Wine and Armagnac image

Categories     Sauce     Fruit     Quick & Easy     Low Sodium     Prune     Cognac/Armagnac     Red Wine     Winter     Gourmet

Yield Makes about 6 cups

Number Of Ingredients 4

2 cups dry red wine
3/4 cup sugar
two 12-ounce boxes pitted prunes
1 cup Armagnac

Steps:

  • In a stainless-steel saucepan combine the wine and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 1 minute. Add the prunes and the Armagnac and simmer the mixture, covered, for 15 minutes. Let the mixture cool, covered, for 15 minutes and spoon it into a 1 1/2-quart ceramic or glass container. Let the mixture cool completely, covered. The prunes keep, covered and chilled, for 3 months.

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

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