Prune Armagnac Mousse Recipes

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.

Steps:

• Preheat the oven to 375 degrees F. Grease a 10-by-1 1/2-inch round baking dish with the butter and sprinkle with 1 tablespoon of granulated sugar.
• In a small bowl, combine the prunes with 2 tablespoons of Armagnac and microwave on high for 1 minute. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and 1/3 cup granulated sugar on medium-high speed for 3 minutes, until light and thick. In a small bowl, combine the flour, baking powder, and salt. Combine the cream, vanilla, lemon zest, and 1 tablespoon Armagnac in a glass measuring cup. On low speed, slowly add the dry ingredients to the batter and then add the liquid ingredients, mixing well. Set aside for 10 minutes
• Distribute the prunes in the prepared pan and carefully pour on the batter. Sprinkle evenly with 1 teaspoon granulated sugar. Bake for 35 to 40 minutes, until the top is golden brown and a toothpick comes out clean. Cool slightly, sprinkle with confectioners' sugar, and serve warm.

Steps:

• Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
• Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
• Whip the heavy cream to stiff peaks and fold it into the prune puree.
• Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
• Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.

Steps:

• Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
• Whip the heavy cream and fold it into the prunes.
• Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving.

Steps:

• Place the prunes and enough water to cover in a saucepan. Bring the mixture to a simmer over medium heat, then turn off the heat. Let the prunes cool in the liquid, then drain them well. Stir in the Armagnac, cover, and refrigerate overnight.
• In a large, heavy saucepan, bring the milk, cream, and 1 cup of the sugar to a simmer. Meanwhile, in a large bowl, whisk together the egg yolks and the remaining ¼ cup of sugar. Remove the milk mixture from the heat and add a little to the egg yolk mixture to warm it, whisking constantly to keep the yolks from cooking. Pour the egg yolk mixture into the hot milk mixture, whisking the milk constantly as you pour.
• Return the custard to the stove and cook it over low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon. Remove from the heat and strain it into a bowl. Stir in the salt and let cool completely.
• Chill the custard until it's thoroughly cold, at least 4 hours. Freeze in an ice-cream maker according to the manufacturer's instructions. Fold the Armagnac-soaked prunes into the ice cream immediately after freezing while it's still soft. Transfer to a container and place in the freezer until frozen solid, at least 2 hours.

Steps:

• Place a medium metal bowl over an ice bath. Combine the crème fraîche and 6 tablespoons of sugar in a large saucepan and bring to a simmer, stirring to dissolve the sugar.
• Meanwhile, whisk the yolks with the remaining 6 tablespoons sugar in a medium bowl until mixture is thick and light. Whisking constantly, gradually pour about 2/3 of the hot crème-fraîche mixture into the yolks to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard has thickened and coats the back of the spoon. Pour the custard into the metal bowl and stir occasionally until it has cooled. Strain the custard and refrigerate for at least a few hours. Overnight chilling will result in the best flavor and creamiest texture.
• Place a container, preferably metal, that will hold the finished ice cream in the freezer. Pour the custard into an ice-cream machine and freeze according to the manufacturer's instructions. When the ice cream is the texture of soft serve, mix in the prunes and Armagnac, then transfer to the chilled container and place in the freezer to harden.

Steps:

• In a stainless-steel saucepan combine the wine and the sugar, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 1 minute. Add the prunes and the Armagnac and simmer the mixture, covered, for 15 minutes. Let the mixture cool, covered, for 15 minutes and spoon it into a 1 1/2-quart ceramic or glass container. Let the mixture cool completely, covered. The prunes keep, covered and chilled, for 3 months.

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.

Steps:

• Boil prunes with 1/3 cup Armagnac in small saucepan until almost all liquid is absorbed, about 3 minutes. Cover and set aside.
• Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet, skin side down; cook until browned, about 5 minutes per side. Transfer to plate. Pour off all but 2 tablespoons drippings. Add shallots; cook until browned in spots, about 5 minutes. Add remaining 1/3 cup Armagnac; boil 30 seconds, scraping up browned bits. Add broth, prunes, and thyme sprigs; bring to boil. Add chicken in single layer, skin side up, and any accumulated juices. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 17 minutes. Transfer chicken to plate.
• Stir vinegar into sauce; simmer until thickened, 3 minutes. Remove thyme sprigs. Season with salt and pepper. Pour sauce over chicken. Sprinkle with chopped thyme.

Steps:

• Simmer the prunes, covered, in the tea and Armagnac with the lemon juice and sugar until soft (about 15 to 20 minutes). Puree in the food processor and add more sugar if necessary. Cool.
• Whip the heavy cream and fold it into the prunes. Whip the egg whites and fold them into the prunes. Pour into a serving dish or individual dishes and chill for one to two hours before serving. YIELD 4 servings.

Steps:

• In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
• Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
• Refrigerated, the prunes will keep indefinitely.

Steps:

• To make the marquise:
• In a small bowl let the prunes macerate in the Armagnac for at least 2 hours, or until they have absorbed most of the liquid. In a metal bowl set over a pan of barely simmering water combine the chocolate and the butter and heat the mixture, stirring occasionally, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat, stir in the prune mixture and the grated zest, and let the mixture cool completely. In a bowl with an electric mixer beat the heavy cream until it just holds stiff peaks, whisk about one fourth of it into the chocolate mixture, and fold in the remaining cream gently but thoroughly.
• Line an oiled 5- to 6-cup terrine or loaf pan with plastic wrap and pour the chocolate mixture into it, smoothing the top. Cover the terrine with plastic wrap and chill it overnight. Remove the plastic wrap from the top of the terrine, invert the terrine onto a plate, and peel off the remaining plastic wrap. Pour 1/4 cup of the Armagnac crème anglaise onto each of 8 dessert plates, cut the marquise into 3/4-inch slices with a sharp knife, and arrange a slice on each plate. Garnish the desserts with the candied orange zest.
• To make the armagnac creme anglaise:
• In a small heavy saucepan combine the half-and-half and the vanilla bean, bring the half-and-half just to a boil, and remove the pan from the heat. In a bowl whisk together the eggs and the sugar until the mixture is combined well and add the scalded half-and-half mixture in a slow stream, whisking. Transfer the mixture to a heavy saucepan and cook it over moderately low heat, stirring constantly with a wooden spoon, until it thickens (175°F. on a candy thermometer), but do not let it boil. Strain the crème anglaise through a fine sieve into a metal bowl set in a larger bowl of ice and cold water, let it cool, stirring, and stir in the Armagnac. Chill the sauce, covered, for at least 2 hours, or until it is very cold. The sauce may be made 2 days in advance and kept covered and chilled. Makes 2 cups.
• To make the candied orange zest:
• In a small heavy saucepan combine the zest and the liqueur, simmer the mixture until the liquid is just evaporated, and spread the zest on a sheet of wax paper, separating the pieces with a fork. Let the zest cool completely. The candied zest may be made 2 days in advance and kept between sheets of wax paper in an airtight container. Makes about 1/2 cup.