Prunes in cognac and spices recipe

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The town of Agen, about an hour and a half drive southeast of Bordeaux, is famous for its prunes. Now, I realize that prunes don’t have the best image they are a little less glamorous than figs and not quite as fashionable as dates. But pruneaux d’Agen are a whole different matter; jet black and rich, they are considered such a delicacy that they even boast their own annual festival, the Foire aux Pruneaux.

  • Yield: 1 large jar


  • 500 g (18 oz) pitted pruneaux d’Agen
  • ⅔ cup Cognac or Armagnac
  • 2 cups water
  • 4 tbsp (50 g) sugar
  • 1 cinnamon stick
  • 1 star anise
  • Pinch of salt
  • 2 oranges, 1 zested and both peeled and sliced into rounds
How to Make It
  1. Place the prunes, Cognac, water, sugar, cinnamon, star anise, salt, and orange zest in a saucepan and cover. Gently simmer over medium-low heat for 30 minutes, then remove from the heat and allow to cool.
  2. Arrange the orange slices on a serving platter with some of the cooled prunes alongside. Serve immediately.

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