Prunes in Armagnac

Indulge in the decadent flavors of the southwest of France with these irresistible boozy prunes. Steeped in a light syrup infused with tea and spiked with Armagnac, these prunes are a classic treat that you won't want to miss. Known for their intense flavor, these prunes can be enjoyed as a digestif-treat, perfect for finishing off a delicious meal. But the possibilities don't stop there. These prunes are a sublime addition to desserts like vanilla and coffee ice cream, as well as being a key ingredient in traditional French pastries such as Far Breton, Gâteau Basque, Tourtière Landaise, and quince tarts. Their versatility knows no bounds. If you're looking for a unique and thoughtful gift, look no further than these boozy prunes. Packed in a beautiful glass jar (because plastic just won't do), they make for a stunning present that will be greatly appreciated by any food enthusiast. For the best results, be sure to use whole dried prunes instead of pitted ones. The Pruneaux d'Agen variety is renowned for its superior flavor and texture. If you prefer, you can also add some pitted prunes to the mix, about 20 percent of the total quantity. This will add even more depth to the final result. One important thing to note is that these prunes require some patience. It's best to prepare them at least 2 weeks in advance to allow the flavors to fully develop. And just like a fine wine, the Pruneaux à l'Armagnac only gets better with age. Are you ready to delve into the exquisite flavors of the southwest of France?

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Dried Prunes (Pruneaux): Which One to Choose?

Dried prunes, or pruneaux in French, are a delicious and nutritious snack packed with fiber, vitamins, and antioxidants. Pruneaux d’Agen: Grown in the famous Agen region of France, these prunes are known for their rich, sweet flavor and tender texture. They have a Protected Designation of Origin (PDO) status, ensuring superior quality.
Californian Prunes: The U.S. is the world’s largest producer of prunes, offering plump, juicy, and slightly milder-tasting dried plums. They’re often more affordable and widely available.
For this recipe, you can use either whole or pitted dried prunes. Choose fleshy, soft prunes—skinny or firm ones won’t plump up properly later.

Soaking Prunes in Tea

In a large saucepan, bring water, sugar, lemon zest and splash of armagnac – cook for 3 minutes. Turn off the heat and add the tea bags. Let infuse for about 10 minutes; covered. Remove tea bags and squeeze. Place dried prunes in a narrow container and pour in the hot tea. Discard lemon zests. Cover and let sit overnight on the counter. This phase allows prunes to swollen at a slow pace before they'll get drunk...

Drain Plumped Prunes

Drain the prunes, and save the prune-infused tea liquid. Some will be used for the recipe ≈20 percent, and the remaining will make excellent ice tea!.

Putting Prunes in Jars

Glass jars shall be sterilized before canning. Split vanilla bean in half and insert one bean per large jar. Use less vanilla is using small jars.
Wear gloves and fill the jars with prunes. Use about 30 percent (to your taste) of the save tea per jar and complete with armagnac to the top. Fruits must be completely covered. Seal jars and put them upside down for 30 seconds, and store for up to 3 years. Enjoy!
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