prunes in armagnacrating:
these can be prepared several days in advance. Lovely with roast goose.
12 oz (350 g) ready-to-eat prunes
5 fl oz (150 ml) Armagnac
1 pint (570 ml) cold tea
2 oz (50 g) granulated sugar
soak the prunes overnight in the cold tea, then drain them, barely cover with water, add the sugar and simmer for 15 minutes. Drain, sprinkle over the Armagnac, cover and leave in the fridge.