My friend Camille used eau-de-vie for making aperitifs and for bottling fruit. I remember how much we looked forward to her prunes in rum. The prunes were always the famous Agen prunes, which she bought at Fleurance, and which she preferred even to her own dried plums.–Pierre Koffmann
LC Will The Real Pruneaux Please Stand Up? Note
First things first. In case you were wondering what the author is referring to above, eau-de-vie is a lovely fruit brandy that’s made via the fermentation and distillation of fruit. Second, in the spirit of full disclosure, traditional pruneaux d’Agen are, in fact, slightly boozier than what this recipe renders. They’re usually steeped in Armagnac, a particular eau-de-vie made from grapes, and the result is damn good. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for those little lovelies. We think this tea and rum rendition, though, makes a laudable substitute for the kind made with Armagnac, which can be quite a lot more difficult to find at a decent price stateside than you may think.
Prunes in Rum Recipe
- Quick Glance
- 10 M
- 15 H
- Makes a lot
- 18 ounces (2 1/4 cups) water
- 2 1/4 pounds prunes, pitted if desired
- 4 tea bags (such as black tea)
- 9 ounces (1 1/4 cups) granulated sugar
- 7 ounces (7/8 cup) rum
- 1. Bring the water to a boil in a saucepan large enough to contain the prunes.
- 2. Add the prunes and the tea bags to the boiling water and cover with a lid. Remove from the heat and let set overnight.
- 3. The next morning, remove and discard the tea bags. Add the sugar and rum to the prunes and mix gently with a spoon until the sugar dissolves. (This may take a couple minutes, but the sugar will dissolve. Promise.) Divvy the prunes and the liquid among jars. (The prunes should be pretty much completely immersed in the sweet booze.) Cover and refrigerate, preferably for at least a few days. The boozy prunes will keep for up to 3 months. Serve at room temperature.
Hungry for more? Chow down on these:
Prunes in Rum Recipe © 2013 Pierre Koffmann. Photo © 2013 Laura Edwards. All rights reserved.
Hey, there. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!