| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Desserts | 1 | Servings | |
INGREDIENTS
| Stephen Ceideburg | ||
| 1 | lb | French prune plums * |
| 2/3 | c | Sugar |
| 1 1/2 | c | Armagnac or other brandy |
INSTRUCTIONS
* 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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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