Prunes in rum is a sweet, boozy dessert that’s elegantly simple. Rum and tea infuse the fruit with a deeply satisfying flavor that just gets better with time.
What kind of alcohol can I use?
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
Ingredients
Directions
Bring the water to a boil in a saucepan large enough to contain the prunes.
Add the prunes and the tea bags to the boiling water and cover with a lid. Remove from the heat and let set overnight.
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. Originally published January 17, 2014.
Recipe Testers' Reviews
The directions for this prunes in rum recipe were clear, simple, accurate, and led to a wonderful jar of rummy plums. The total hands-on time was about 10 minutes; the overnight steeping did all the work. When I went to tend to the plums in the morning, they were fragrant and succulent. I added the rum and sugar, which dissolved pretty quickly after a couple minutes of stirring. I tasted the plums the next day, and they were lovely: mildly sweet, subtly spiced, and not too boozy. I was surprised that the rum flavor was so subtle. I'd almost eat this over my Greek yogurt in the morning, but I'd better not!
So far, I've tasted these on their own and over vanilla ice cream, which was heavenly. The only potentially confusing part of the recipe is that it doesn’t specify what type of tea bag should be used, so I went with orange and cinnamon spice, which lent a lovely spiced flavor to the plums. I'd certainly suggest an herbal, spiced type of tea. Rooibos might be nice.
This incredibly easy recipe for prunes in rum delivered fabulous results. All it requires is a bit of patience. I made this at the end of September and then rather forgot about it. When I tried the prunes about 6 weeks later, they were spectacular. Soft, plump, beautifully seasoned, and not overly tasting of alcohol. I’m going to serve them at the holidays. Won't my guests be lucky?
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I have a large can of prunes and a bottle of vodka do you think I could just follow this recipe?
Alison, it really won’t work. Your prunes are already hydrated from being in the can, and the vodka won’t lend any flavor, the way rum well.
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.
Any suggestion on what kind of prune to buy?
We’ve had wild success with any sort you can find in the store, Jan!
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!
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.