Prunes in Armagnac

Foie Gras Tarts with Prunes in Armagnac — Grand Cafe winter menu 2019-2020

We served these prunes over vanilla bean ice cream at Grand in dainty crystal bowls. One restaurant tip is to keep the bowls in the freezer during dinner so when you’re ready for dessert, the bowls are chilled and the ice cream doesn’t melt as quickly. Also, temper the ice cream for about 10 minutes to make scooping the ice cream easier. A little touch of fleur de sel and a drizzle of olive oil adds a luxurious mouthfeel.

The ingredients really matter — but it’s especially important for simple dishes. French demi-sec prunes are key here. You can use regular dried prunes, but they won’t have quite the same magic.

P.S. These prunes would also make a beautiful gift for friends and family:)

Prunes in Armagnac with Vanilla Ice Cream

shopping list —

• 1000 grams demi sec prunes

• 500 grams sugar

• 450 grams water

• 1 ea lemon

• 3 ea vanilla beans, split

• 750 ml Armagnac

to serve —

• vanilla bean ice cream

equipment —

• sauce pot

• sieve

• kitchen scale

steps —

1. Pit the prunes using tweezer tongs to remove them.

2. Bring the water and sugar to a boil to make a simple syrup.

3. Add the zest of one lemon and split vanilla bean. Allow to boil for 45 seconds.

4. Add the demi sec prunes and turn down the heat to low. Simmer for 10 minutes.

5. Allow to steep covered at room temperature for 24 hours.

6. Pass through a sieve and reserve the liquid. Discard the lemon and vanilla bean.

7. Combine the prune liquid and Armagnac and add it to the prunes. Store in jars in the refrigerator until ready to use.

to serve —

1. Scoop ice cream into a dessert bowl.

2. Top with a few prunes and drizzle some of the syrup over the ice cream. Drizzle with high-quality finishing olive oil and sprinkle with fleur de sel. Serve with a cordial of Armagnac.