- 4 cups Moyer or other unpitted prunes
- 3/4 cup champagne vinegar
- 3/4 cup sugar
- 2 tablespoons brandy
- 1 (3-inch) cinnamon stick
- 3/4 teaspoons Tellicherry peppercorns
- 3 allspice berries
- 1 bay leaf
Place prunes in a medium bowl; set aside.
Place vinegar, sugar, brandy, cinnamon, peppercorns, allspice, and bay leaf in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Pour over prunes and let cool to room temperature.
Transfer prunes to an airtight container and cover; let stand at room temperature for at least one week before using. Prunes can be stored at room temperature for up to 6 months.