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.
PRUNE ARMAGNAC CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
- In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
- Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.
PRUNE MOUSSE
Steps:
- Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
- Whip the heavy cream and fold it into the prunes.
- Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving.
Nutrition Facts : @context http, Calories 445, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 22 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 49 milligrams, Sugar 31 grams
PRUNE-ARMAGNAC MOUSSE
I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator.
Provided by Busters friend
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
- Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
- Whip the heavy cream to stiff peaks and fold it into the prune puree.
- Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
- Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.
Nutrition Facts : Calories 376.4, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 51.5, Carbohydrate 45, Fiber 4.1, Sugar 28.3, Protein 4.3
PRUNES IN ARMAGNAC
Adapted from A New Way to Cook by Sally Schneider and found at splendidtable.com. If you don't have Armagnac, any good brandy may be used. The prunes are sublime served over vanilla and coffee ice cream and as an ingredient in pear, apple, or quince tarts. Prepare at least 1 week before serving to allow the prunes to mellow. Since they last indefinitely, you can keep them on hand for instant desserts. Packed in a pretty jar, they make a welcome gift. There is a 1 week standing time.
Provided by evelynathens
Categories Fruit
Time 20m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
- Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
- Refrigerated, the prunes will keep indefinitely.
Nutrition Facts : Calories 304.7, Fat 0.4, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 80.8, Fiber 8.1, Sugar 51.6, Protein 2.5
PRUNES IN WINE AND ARMAGNAC
Categories Sauce Fruit Quick & Easy Low Sodium Prune Cognac/Armagnac Red Wine Winter Gourmet
Yield Makes about 6 cups
Number Of Ingredients 4
Steps:
- In a stainless-steel saucepan combine the wine and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 1 minute. Add the prunes and the Armagnac and simmer the mixture, covered, for 15 minutes. Let the mixture cool, covered, for 15 minutes and spoon it into a 1 1/2-quart ceramic or glass container. Let the mixture cool completely, covered. The prunes keep, covered and chilled, for 3 months.
PRUNE-ARMAGNAC ICE CREAM
Classically French, prune‐Armagnac ice cream is one of the most graceful ways to serve a prune. Whereas most fruits become hard and icy when frozen, these prunes remain chewy and soft.
Provided by Claudia Fleming
Yield 1½ quarts
Number Of Ingredients 7
Steps:
- Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
- In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
- Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
- Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.
PRUNES IN ARMAGNAC
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme, serve with creme fraiche instead of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Bring prunes, 1 cup Armagnac, and the sugar to a simmer in a medium saucepan over medium heat. Cook until liquid is syrupy and prunes are softened, about 20 minutes.
- Transfer prunes in syrup to a heatproof bowl, and stir in remaining 2 tablespoons Armagnac and the cinnamon. Let cool. Spoon prunes over ice cream, and drizzle with some syrup.
GIANDUJA ROULADE WITH PRUNE-ARMAGNAC FILLING
A sleek Franco-American roulade is a chocolate cake, lavishly filled with a glistening puree of Armagnac-soaked prunes and a rich Gianduja mousse.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 12-inch roll
Number Of Ingredients 8
Steps:
- Line an 11-by-17-inch baking pan with parchment paper, and set aside. Place the egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until pale yellow, 4 to 5 minutes. Transfer to a medium bowl, and set aside. Wash and dry mixer bowl.
- Heat oven to 400 degrees. Place egg whites in mixer bowl, and beat on medium speed until soft peaks form, 1 to 2 minutes. Increase speed to medium high, and whip until stiff peaks form while gradually adding the sugar. Transfer egg-white mixture to a large bowl.
- Using a rubber spatula, fold egg-yolk mixture into egg-white mixture. Sift cocoa powder over top; fold in. Pour batter into pan; smooth top with an offset spatula.
- Bake until cake springs back when touched, 7 to 8 minutes. Remove pan from oven, and immediately turn out onto a wire rack lined with parchment paper. Peel parchment paper from top of cake, and cool completely.
- Lay a clean piece of parchment paper on top of cake, and invert. Peel off and discard old parchment. Using an offset spatula, spread prune-Armagnac filling over cake. Spread Gianduja mousse evenly over filling.
- Starting at a shorter end of cake, roll cake into a roulade. Wrap in parchment; secure with tape. Freeze until set, about 2 hours.
- When ready to serve, remove parchment. Place roulade on wire rack set over a baking pan. Pour chocolate glaze over cake; tap pan on countertop, smoothing surface. Chill until set, about 15 minutes.
- Transfer to a serving platter; garnish with hazelnuts and sugared prunes. Serve remaining chocolate glaze on the side, if desired.
PRUNE MOUSSE
From NYTimes.com. Originally published with FOOD; DRIED FRUITS CAN BRIGHTEN DESSERTS By MOIRA HODGSON, February 21, 1988
Provided by Second2None
Categories Dessert
Time 1h
Yield 4 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
- Whip the heavy cream and fold it into the prunes. Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving. YIELD 4 servings.
Nutrition Facts : Calories 376.2, Fat 22.3, SaturatedFat 13.8, Cholesterol 81.5, Sodium 53.9, Carbohydrate 44.9, Fiber 4, Sugar 28.2, Protein 4.3
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