Armagnac - marinated Prunes from Patisserie: A Masterclass in Classic and Contemporary Patisserie by William Curley and Suzue Curley
I adore these marinated prunes, as does my friends Richard Bertinet in Bath, who quite often has one as a mind-morning snack! Great in pâtissrie and cakes, they
Ingredients
- 5 g (1 tsp) Earl Grey tea leaves
- 90 g (3 oz/scant ½ cup) caster (superfine) sugar
- 125 ml (4 fl oz/½ cup) Armagnac
- 425 ml (15 fl oz/generous 1¾ cups) water
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