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 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!.

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 prunesUse about 20 percent 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 years to come.. if it last that long! Enjoy!