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
- 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.
- Arrange the orange slices on a serving platter with some of the cooled prunes alongside. Serve immediately.