Prunes in Calvados

Once made, these are preserved and will last for as long as you need. They are sublime served over vanilla ice cream. The recipe is simple, but the sum is MUCH greater than it's parts.

2 cups prunes
200 grams sugar
250 grams water
1 lemon
3 vanilla beans
750 ml Calvados

Procedure:

1. Combine sugar and water and bring to a simmer

2. Add zest of 1 lemon and split vanilla bean and Calvados

3. Boil for 45 seconds

4. Place prunes in a jar or storage container and pour boiling liquid over the top. Cool and cover. You can store room temp or in the fridge. I like them displayed.