PRUNES IN ARMAGNAC
Steps:
- 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.
ARMAGNAC SYRUP
Use this to make our Chocolate Roulade.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat. Let cool completely; stir in Armagnac.
ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
ARMAGNAC SIMPLE SYRUP
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 7 cups
Number Of Ingredients 2
Steps:
- In a heavy 4-quart saucepan, bring 4 cups of water and the sugar to a rolling boil. Remove from heat and add Armagnac. Let stand at room temperature to cool. Set aside. Can be made several days in advance.
CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE
This Armagnac-infused cake renders this a very special ending for any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
- Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
- Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.
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TOP 10 BEST ARMAGNAC COCKTAIL RECIPES TO MAKE AT …
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Estimated Reading Time 6 mins
- Corpse Reviver N°1. Firstly, you may notice that the majority of cocktails that we suggest in this guide are classic late-19th century and pre-prohibition era concoctions.
- French Negroni. Cognac is a popular substitute for whisky if people find the Italian Negroni to be somewhat lacking in character. However, if you really want an exciting alternative, consider using Armagnac instead!
- Armagnac Aristocrat. The Aristocrat is a classic and refreshing brandy cocktail. By using Armagnac instead, you can benefit from added character and fruitiness, which is mouthwatering to say the least!
- Sazerac. To celebrate New Orleans’ 300th anniversary, Revolution in the Royal Sonesta hotel incorporated an 1893 millésime Castarede Armagnac into its Sazerac.
- Sidecar. Admittedly, the Sidecar was introduced in the 1920s at the Paris Ritz. Therefore, it was unlikely that Armagnac was ever used instead of cognac.
- Tom Collins. The Tom Collins was inspired by a New York hoax from 1874 and even led to the creation of its eponymous highball glass. A refreshing cocktail with a variety of zesty ingredients, it’s one worth considering for the summer.
- Vieux Carré. Another New Orleans classic, the Vieux Carré is one of our personal favourites that marries gourmand and rounded flavours for a smooth result.
- D’Artagnan Cocktail. The d’Artagnan is aptly amed after the fourth Musketeer, a native of Gascony, which is also the birthplace of Armagnac. It’s a great Champagne cocktail and lesser-known compared to many other varieties.
- Continental Sour. This cocktail was initially known as the Whiskey Sour until the addition of red wine made it the New York Sour. However, by then substituting the whiskey with Armagnac, it becomes the Continental Sour, which is far smoother and fruitier in our opinion.
- Brandy Smash. A very simply cocktail that brings the Armagnac into the fore. We couldn’t think of a better cocktail than the Brandy Smash for showcasing Armagnac’s flavours!
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