Prunes in Armagnac | Oregonian Recipes
In addition to adding these to the accompanying poundcake recipe, you can use these boozy prunes to stuff a pork loin, add to ice cream or top a custard tart.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipes.oregonlive.com.
Ingredients
- 1/2 cup tea leaves (such as Earl Gray)
- 4 pounds soft, pitted prunes (see note)
- 2 cups water
- 2 cups firmly packed brown sugar
- 4 strips orange peel
- 4 cups armagnac (about one 750-milliliter bottle)
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