The oaky taste of Armagnac, a French brandy made in Gascony, has long been paired with prunes.
While Armagnac is available in vintage bottlings, nothing so extravagant is needed for this recipe.
Strain into a medium saucepan; stir in brown sugar.
Bring to a boil over high heat; boil until slightly thickened, about 2 minutes.
Place prunes in a large bowl; stir in hot syrup.
Set aside to cool to room temperature, about 1 hour.
Drain prunes, reserving liquid separately.
Whisk Armagnac (or cognac) into the liquid.
Pack each sterilized jar with half the prunes.
Nestle half the vanilla bean in each jar.
Pour 1/2 cup of the Armagnac mixture into each jar.
Seal and turn upside down to blend ingredients.
Set right side up and store in the refrigerator for 1 week to plump.
Tips
TipRefrigerate the prunes in sealed jars for up to 2 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
