Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1 lb French prune plums *
2/3 c Sugar
1 1/2 c Armagnac or other brandy

* also called sugar plums, wild plums or red or black currants (2
cups)

According to Catherine Brandel of Chez Panisse Cafe nothing could be
simpler than prunes packed in Armagnac. Use the best Armagnac or
brandy you can afford

Put the clean, unblemished fruit in clean jar. Cover with the sugar
and the Armagnac and put it in a dark place or in the refrigerator.
Turn the jar every day or so until the sugar has completely dissolved.

After 2 weeks the fruits will be ready to use, but they will also
improves over time.

Makes approximately 1 pint.

Uses: Add to dishes such as grilled squab or warm duck salads.

PER TABLESPOON: 50 calories, 0 g profess, 10 g carbohydrate, 0 g fat,
0 mg cholesterol, 1 mg sodium, 0 g fiber.

From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.

Posted by Stephen Ceideburg

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