PRUNES IN ARMAGNAC
Steps:
- Place 3 cups of water in a medium saucepan and bring to a boil. Turn off the heat, add the tea bags, and steep for 5 minutes. Discard the tea bags, add the prunes and honey, turn the heat to medium-high, and bring to a boil. Lower the heat and simmer uncovered for 3 minutes to plump the prunes.
- Pour the prunes and all the liquid into a medium bowl and stir in the Armagnac, vanilla, orange juice, vanilla bean, and cinnamon sticks. With a vegetable peeler, cut 4 large strips of zest from 1 lemon and add to the mixture. Cut the lemon in half, cut 4 (1/2-inch-thick) slices, and add to the bowl. Cover the bowl with plastic wrap and set aside at room temperature for 6 to 12 hours. (If you're not serving the prunes that day, refrigerate them in their liquid.)
- To serve, place the prunes in shallow dessert bowls and serve cold, at room temperature, or slightly warmed, spooning the macerating liquid over them. Add a scoop of ice cream, a drizzle of Armagnac, a drizzle of honey, and a sprinkling of grated lemon zest. (You'll be surprised how much flavor this adds!) Serve immediately.
CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE
This Armagnac-infused cake renders this a very special ending for any holiday meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Coat a 9-inch round cake pan with cooking spray. Line bottom with parchment cut to fit, and coat parchment with spray. Dust with flour, and tap out excess.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Using the tip of a paring knife, scrape seeds from vanilla bean into a large bowl, and discard pod. Add 1 cup sugar, and beat with a mixer on medium-high speed for 30 seconds. Add butter, and beat until pale and fluffy. Beat in egg yolks. Reduce speed to low. Add flour mixture in 3 additions, alternating with chestnut puree after first addition and milk after second, scraping down sides of bowl as needed. Transfer batter to a large bowl.
- Beat egg whites in a clean bowl with a mixer on medium-high speed until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff, glossy peaks form. Whisk one-third of the egg whites into batter just until combined. Gently but thoroughly fold in remaining whites. Scrape batter into prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool completely in pan on a wire rack. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Using a serrated knife, trim rounded top of cake to create a flat surface. Slice cake horizontally into 3 layers. Place bottom layer on a cake stand, and brush generously with Armagnac syrup. Spread 1 1/4 cups pastry cream over syrup, leaving a 1/4-inch border around edge. Top with second cake layer, syrup, and pastry cream. Top with remaining cake layer, bottom up. Refrigerate for 30 minutes.
- Spread frosting over top and sides of cake. Refrigerate for 10 minutes. Pour glaze over top, letting some drip down sides. Garnish with roasted chestnuts if desired.
PRUNES IN ARMAGNAC
This sweet dessert is a perfect ending to a bistro-inspired meal. You can prepare prunes anytime from two weeks in advance, for maximum flavor, to the evening of the dinner. To play up the French theme, serve with creme fraiche instead of ice cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 1h10m
Number Of Ingredients 5
Steps:
- Bring prunes, 1 cup Armagnac, and the sugar to a simmer in a medium saucepan over medium heat. Cook until liquid is syrupy and prunes are softened, about 20 minutes.
- Transfer prunes in syrup to a heatproof bowl, and stir in remaining 2 tablespoons Armagnac and the cinnamon. Let cool. Spoon prunes over ice cream, and drizzle with some syrup.
FLAMING BABAS à L'ARMAGNAC
Provided by Jonathan Reynolds
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 25
Steps:
- In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes. Add the butter and work for 5 minutes.
- With floured hands, divide the dough into 16 balls. Place in a baba or small cupcake mold (butter if the molds are metal). Let rise till doubled, 1 to 2 hours.
- Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
- Bring sugar, 1 1/2 cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
- An hour or two before serving, bring syrup ingredients and 7 cups water to a boil. Let cool until just warm. Place babas in a bowl and strain the syrup over them. Let soak 30 to 45 minutes.
- Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.
- Melt butter in a nonstick pan over medium heat. Sauté bananas until soft, a few minutes per side. Sprinkle with granulated sugar and cook until the sugar caramelizes.
- Arrange bananas and some dates and currants on 8 plates. Drain the babas and place 2 on each plate. Top with cream. Warm and ignite the Armagnac, and pour it on top.
ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE
Use this simple syrup in our Chestnut Cake with Chocolate-Armagnac Glaze.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1/2 cup
Number Of Ingredients 3
Steps:
- Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.
ARMAGNAC SYRUP
Use this to make our Chocolate Roulade.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 2
Steps:
- Bring sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat. Let cool completely; stir in Armagnac.
PEACHES IN BRANDY
What a treat! Too good for kids, of course, so hide them in the far back of the cupboard! *Preserving Nature's Bounty* by Frances Bissell gets all the credit for this one.
Provided by Debber
Categories Dessert
Time 1h15m
Yield 2 quart jars, 8-16 serving(s)
Number Of Ingredients 5
Steps:
- Prepare peaches (dip peaches into boiled water, then into ice-cold water--skins will slip off; then halve and twist to remove the pit).
- Make a syrup with the sugar & water in a large sauce-pan; stir mixture until it boils.
- To the boiling syrup, add peach halves and extract.
- When fruit is cooked (5-7 min), remove pan from heat, drain (reserve); cool fruits and spoon carefully into prepared jars.
- Half fill jars with reserved syrup, run a butter knife down the jar to remove air bubbles; fill jars to the top with BRANDY.
- Seal jars with lids, shake gently to mix syrup and brandy.
- Store in a cool dark place--use within six months.
- I've also added a pinch of cinnamon and cloves with VERY good results.
Nutrition Facts : Calories 426.7, Fat 0.2, Sodium 0.4, Carbohydrate 109.4, Fiber 1.5, Sugar 108.2, Protein 0.9
ARMAGNAC CHOCOLATE ALMOND TART
I am a pecan pie lover...this is my twist on pecan pie. I use almonds instead of pecans and golden syrup instead of corn syrup. Both chocolate and Armagnac make this tart really special. Don't skip on toasting the almonds, it brings out the nuttiness of the pie. - Phoebe Saad, Framingham, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix flour, ground almonds, sugar and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; press onto bottom and up sides of an ungreased 9-in. tart pan with removable bottom. Place on a baking sheet. For filling, sprinkle slivered almonds over crust. In top of a double boiler or a metal bowl over hot water, melt butter and chocolate; stir until smooth. Remove from heat. In a large bowl, beat eggs and sugar until thick and lemon-colored. Beat in golden syrup, Armagnac, vanilla and salt until well blended. Gradually beat in chocolate mixture. Slowly spoon filling over almonds. Bake until set, 35-40 minutes. Cool completely on a wire rack.,
Nutrition Facts : Calories 462 calories, Fat 29g fat (11g saturated fat), Cholesterol 85mg cholesterol, Sodium 67mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 4g fiber), Protein 9g protein.
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