PRUNES IN ARMAGNAC

“Although these may be served as they are for dessert, I find that on many more occasions I use them with something else. They are wonderful with vanilla ice cream, or with Peppered Pears in Port, or with Peppered Peaches in Port. I have diced ½ cup or more of the prunes and added them to Ginger Apple Betty before baking, and I have also served them alongside baked apples (a big hit). I have put them in a cheesecake and in ice cream. I pureed the prunes and added the puree to brownies. Alongside a chocolate cake (any chocolate cake) they are spectacular.

Armagnac is the name of a brandy distilled from wines in southwest France. It has a highly prized, distinctive flavor. However, cognac can replace Armagnac in this recipe – it will be slightly different but equally delicious.

There is practically nothing involved with preparing the prunes. And they last – and last. (They should stand for at least a week before they are served. However, for a puree to use in other recipes an hour is enough if you are in a hurry.) A jar of these is a great gift (especially at Christmas).” – Maida Heatter.

Rendimento: 950ml

• ½ xícara de açúcar
• 1/3 de xícara de vinho do porto
• 340g de ameixas secas, sem caroço
• ½ xícara de Armagnac

1 – Numa panela de fundo grosso misture o açúcar e o vinho do porto, leve em fogo médio até que o açúcar se dissolva e a calda levante fervura;

2 – Adicione as ameixas, mexa delicadamente e reduza para fogo baixo, de modo que a calda ferva;

3 – Tampe a panela e deixe cozinhar, mexendo ocasionalmente, até que as ameixas estejam completamente tenras. Retire do fogo e deixe amornar;

4 – Acrescente o Armagnac, mexa delicadamente e transfira para um recipiente com tampa;

5 – Pressione as ameixas para que fiquem todas submersas;

6 – Conserve sob refrigeração, pode durar meses. Revire o recipiente  ocasionalmente para manter as ameixas sempre embebidas.