Today I made two pints of the prunes in “Armagnac”.
When it came down to it, I was reluctant to use the last of my $100 bottle of Armagnac on a new-to-me recipe. I have no doubt the results would have been excellent, but still I wanted to taste the tea-soaked prunes first before going over-the-top on high-end booze.
Instead, I drank the armagnac (
), and made one jar of prunes as per the Wolfert recipe, but subbing French cognac (VSOP). Having also seen a reference on Leites Culinaria to prunes in rum, I made one jar with the apple-walnut-pear-and-cinnamon rumtopf I’ve been nursing. As the rum already had been sweetened, I did not add simple syrup to this second jar.
In both instances I used fancy St. Dalfour (pitted) prunes, and Orange Pekoe for the tea.
Looking forward to trying both in a couple of weeks.
I think we’re all over in the Jan thread now, MR?
MR was replying to a specific discussion in the December thread, though.
Ignore me, sorry!
