PRUNE-ARMAGNAC ICE CREAM
Elegant, rich layers of flavor - unless you tell, not many can identify the "lowly" prune! Classic combination of prunes, armagnac & chocolate. Worthy of a place at the finest dinner table (or on the veranda with no one else around). Ideally, plan ahead & let the prunes macerate a few days in the Armagnac (though not necessary). The ice cream can be served immediately after making or after hardening in freezer overnight. I included the initial chilling of the mix before freezing in the prep time. Note: Adapted from "The Perfect Scoop" by David Lebovitz.
Provided by Busters friend
Categories Frozen Desserts
Time 1h30m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Place the quartered prunes in a small saucepan with the Armagnac and 1 tablespoons of sugar. Heat over medium-low heat just until the Armagnac starts to bubble. Remove from the heat, cover and let stand at least 2 hours or several days in the fridge.
- When ready to make the ice cream, purée the prunes (be sure to save about 8 prune pieces for garnish) and their liquid in a food processor along with the sour cream, milk, the remaining 6 Tbsps. sugar, lemon juice, vanilla and salt. Pulse the mixture until it's almost smooth but leave a few little bits of prunes remaining. I do this by reserving a few prunes & throwing them in for just a few pulses.
- Chill the mixture in the refrigerator for about an hour (minimum), then freeze in your ice cream maker according to the manufacturer's instructions.
- Serve garnished with a dusting of cocoa powder & a macerated prune piece on the side.
Nutrition Facts : Calories 1440, Fat 63.6, SaturatedFat 39.3, Cholesterol 152.4, Sodium 597.3, Carbohydrate 212.2, Fiber 13.7, Sugar 143.1, Protein 24.5
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.
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
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.
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.
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.
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- 1 Put the prunes in a small pan with the Armagnac or brandy and warm over a medium heat, until just simmering, then set aside. Grease six baba or dariole moulds or a muffin tin with a little oil, then dust with flour.
- 2 Put the yeast in a bowl with the milk and ½ teaspoon of the caster sugar. Set aside for 10 min or until frothy. Meanwhile, sift the flour into a large bowl. Make a well in the centre and add the egg, low-fat spread, remaining sugar and the yeast mixture. Mix together with a table knife to make a soft dough. Turn out on to a lightly floured surface and knead for about 10 min, until smooth and elastic.
- 3 Using a slotted spoon, add the prunes to the dough and knead in (reserve the Armagnac syrup). Divide the dough into six even-size pieces and roll into balls. Put one ball into each of the moulds and put in a large roasting tin. Cover the tin with lightly greased clingfilm and leave in a warm place for 2 hours, or until well risen.
- 4 Preheat the oven to 190°C/fan 170°C/gas 5. Remove the clingfilm and bake the babas for 25 min, until golden and springy to the touch. Meanwhile, make the syrup: put the sugar, clementine zest and juice and 2tbsp water in a pan. Heat until the sugar has dissolved, then boil for 1 min. Remove from the heat and stir in the prune-flavoured Armagnac.
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- Place the Armagnac in a pan with the spices, finely grate in the orange zest and bring to the boil.
- Pop the prunes in a bowl, pour over the spiced Armagnac, cover with clingfilm and place in the fridge.
- When ready to make the cake, line a 20cm cake tin and preheat your oven to 180°C/350°F/gas 4.
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- Preheat the oven to 375°. In a medium saucepan, bring the Armagnac to a boil. Add the prunes and simmer over low heat for 3 minutes. Set aside.
- In a small bowl, combine the minced garlic, caraway seeds and 1 teaspoon of salt. Rub the mixture all over the boneless pork loin and let stand at room temperature for 1 hour.
- Set the rack of rib bones in a large roasting pan, meaty side up, and season with salt and pepper. Set the pork loin on the rack, fat side down. Add the 6 peeled garlic cloves to the pan and pour in 2 cups of water. Roast the pork for 30 minutes. Add 1 cup of water to the pan and roast the meat for 30 minutes longer. Turn the pork loin fat side up and roast for about 30 minutes longer, or until an instant-read thermometer inserted in the thickest part of the meat registers 145°. Transfer the pork to a carving board and cover loosely with foil for at least 10 minutes or up to 20 minutes.
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- In a small saucepan, bring 3 cups of water to a boil, add the tea bags and remove from the heat. Steep 5 minutes. Place the prunes in a medium heat-proof bowl and cover with the tea. Soak overnight at room temperature.
- The next day, drain the prunes, discarding the tea. Roll the prunes in paper towels to dry well and place them in a sterilized 1 1/2 -quart, wide-mouth glass canning jar.
- In a small saucepan, combine the sugar with one-half cup water. Bring to a boil over high heat and boil for 2 minutes. Remove from the heat and cool completely.
- Pour the cooled syrup over the prunes. Completely cover the prunes with the Armagnac, then stir the mixture. If the prunes rise above the line of the liquid, add more Armagnac.
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