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
Ingredients
- 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
Directions
- 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.
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This sounds FABULOUS. Can you comment on what kind of rum you used? Dark, like Goslings (sounds decadent), light, or medium? I know this is French, but wouldn’t it be lovely after a Caribbean-style curry?
Hi Victoria, as one who cut their teeth on Goslings Black Seal, I would LOVE to hear how it works in this recipe! If you try it, please let us know. And to our other readers, please chime in and let us know your favorite.
Will definitely let you know. Just the thought of it is making my mouth water. It’s always great to have a fine winter dessert recipe in your article, same as a good composed salad when all the greens are vapid.
Could not agree more. Thanks for your kind words.
Is it 2 1/4 lbs of pitted prunes or is that weight with the pits? I imagine that results in a very different number of prunes and I want to make sure I get the recipe right. Thanks.
Hey Aaron, the recipe as written (and as tested) allows for either. Since this isn’t baking, where there are chemical reactions taking place, the extra weight from the pits (or the extra prunes if you use pitted) shouldn’t cause a problem.
Thanks. I used pitted prunes, which I assume weigh less than those with their pits (about 200 prunes in all for 2 1/4 bs) and the prunes were above the water line, which spurred my question since I thought they were probably supposed to be submerged. Thanks David.
You betcha, Aaron. It also depends upon the size of the prunes, too. Weighing down the prunes with a plate can help, or even adding a bit more water. For a recipe like this, it shouldn’t impact the results.
This looks fabulous I’m definitely going to try this recipe. I may use a Bacardi dark spiced rum that I use for my rum cakes. Can’t wait, thank you for sharing.
Just doing my job, Giselle. Just doing my job.
i used dried figs, they were so good.
I could see that, annette.
Lovely, annette.
Boozy fruit – mmm! Going to give it a whirl. These might be good folded into cream and meringue.
The book is a lovely, gentle read.
Sam, let me know how it turns out. And much agreed: The book is a lovely read.
Many thanks for the many great recipes. Today’s “Prunes in Rum” was especially enjoyable, since it reminded me of my great friend from Paris, Jacques, who’s now gone to that great vineyard in the sky. Let me tell you a quick story about him. Jacques also liked to combine alcohols with various fruits or leaves to make delightful aperitifs. His favorite (like today’s recipe) started with prunes that were first boiled in double strength tea, and then left to sit overnight. The tea was then thrown away and the prunes were put in jars and covered with vodka. After one month, you’d add as much sugar as you’d like to the mixture, taste it, and immediately start a new batch, knowing that it would take one month to make! To serve, the prune was covered with its dark brown liqueur in an appropriate glass. The stuff would last for months or years, if one forgot to drink it – no refrigeration was necessary. Magnifique!
This, of course, is why this particular recipe became known as “Stewed Prunes a la Jacques”!
Jerry, my pleasure. A fitting tribute to M. Jacques, I think!
Any suggestion on what kind of prune to buy?
We’ve had wild success with any sort you can find in the store, Jan!
I used Double Bergamot Earl Grey from Stash Teas and Goslings Black Seal with great results. Thank you for a wonderful idea.
Michael, my pleasure. And thank you for the tea tips.