Armagnac-Poached Prunes with Vanilla Ice Cream Recipe

Armagnac-Poached Prunes with Vanilla Ice Cream Recipe

  • 1 1/2 cups Armagnac or brandy
  • 1 cup sugar
  • 1/2 cup water
  • 1 cinnamon stick, broken in half
  • 1 1-inch piece fresh ginger, thinly sliced
  • 1 vanilla bean, split lengthwise
  • 1 pound pitted prunes, halved (about 3 cups)
  • Vanilla ice cream
  1. Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan. Scrape in seeds from vanilla bean; add bean. Stir mixture over medium heat until sugar dissolves. Add prunes and simmer until tender, about 10 minutes. Transfer prune mixture to medium bowl. Cover and refrigerate at least 3 hours. (Can be prepared 4 days ahead. Cover and keep refrigerated.)
  2. Remove cinnamon, ginger and vanilla bean from prune mixture. Divide prune mixture among 6 bowls. Top with scoops of vanilla ice cream.
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