You’ll need booze, whipped cream and prunes. You are not going to believe the end result.
We love this serving suggestion by Ellen Lunney.
You read that right – a few simple ingredients, and you’re on your way to dessert heaven. It’s a classic in France, and our favourite version comes from Laura Calder (from her wonderful cookbook, Dinner Chez Moi). She uses dried prunes and dried figs – making it that much more delightful. Figs are optional though. We want to keep this simple so you can enjoy it often.
If you don’t have crème fraîche on hand, and honestly who does? Simply use Greek yogurt folded into the whipped cream. You want some tang is the thing. Straight up whipped cream doesn’t have the backbone to support those luscious boozy prunes.
If you want to DIY that crème fraîche here’s a recipe from the Dairy Farmers of Canada. You can also find it ready made in our dairy case.
And don’t get frightened by the Armagnac – you can sub in cognac. Everybody has a nip of cognac tucked away somewhere in the liquor cabinet surely?
Prunes and Figs in Armagnac Syrup
Makes 4 servings
½ cup sugar
1 piece orange rind
6 oz each (about 3/4 cup) dried prunes and dried figs
¼ cup Armagnac OR Cognac
Crème fraîche or whipped cream with Greek yogurt
In a saucepan, place sugar and orange rind; add 1½ cups (375 mL) water. Bring to a boil and add fruit. Reduce heat and simmer 10 to 15 minutes. Transfer to a serving bowl, pour Armagnac over top and let cool.
Serve at room temperature. You can spoon the fruit into coupes or brandy snifters and pass a bowl of crème fraîche to use for the topping.