Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cook Like a Pro: Just Desserts
Prunes in Armagnac
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- Level: Easy
- Total: 6 hr 15 min (includes marinating time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 464
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 6 g
- Sugar
- 55 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 56 mg
- Level: Easy
- Total: 6 hr 15 min (includes marinating time)
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 464
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 6 g
- Sugar
- 55 g
- Protein
- 4 g
- Cholesterol
- 29 mg
- Sodium
- 56 mg
Ingredients
Directions
- 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.
