Prunes in Armagnac
A month or so ago I found some prunes just lying around doing nothing. Since it was a wet afternoon and I was thinking about sunnier days, I decided to soak them in some armagnac in a Gascogne manner. Actually, this is not really a Gascogne manner - it’s just what I do. There are many variations on prunes in armagnac and maybe my method is not entirely traditional, but it works for me. You could, of course, use brandy if armagnac is in short supply or a bit too expensive but if you’re approached by anyone looking even slightly like they come from the south of France and asking awkward questions, then please tell them that you’ve never heard of me and that I never said the bit about brandy. Once the prunes have matured they not only smell fantastic, they’re also extremely useful. They can be used in tarts, clafoutis and many other desserts but they’re also great in sauces and stuffings with pork and poultry or in terrines and casseroles. Probably the favourite way of eating ...