Prunes in Armagnac

This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme, serve with creme fraiche instead of ice cream.

  • Prep:
  • Total Time:
  • Servings: 6
Prunes in Armagnac

Photography: YunHee Kim

Source: Martha Stewart Living, January 2012


  • 6 ounces pitted prunes (about 1 1/2 cups)
  • 1 cup plus 2 tablespoons Armagnac
  • 1/4 cup sugar
  • Pinch ground cinnamon
  • 1 quart vanilla ice cream


  1. Bring prunes, 1 cup Armagnac, and the sugar to a simmer in a medium saucepan over medium heat. Cook until liquid is syrupy and prunes are softened, about 20 minutes.

  2. Transfer prunes in syrup to a heatproof bowl, and stir in remaining 2 tablespoons Armagnac and the cinnamon. Let cool. Spoon prunes over ice cream, and drizzle with some syrup.

Cook's Notes

Prunes can be refrigerated in syrup for up to 2 weeks. Bring to room temperature before using.


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