Brandied Prunes Jubilee

When Queen Victoria celebrated the 50th year of her reign, the eminent chef Auguste Escoffier created a dish in her honor called Cerises Jubilee: cherries poached in sugar syrup and kirsch, then flambeed. Barbara Lynch's modern version uses prunes, Asian spices and brandy. It is delectable with creme fraiche, ice cream or on buttered toast.

 

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  • Servings: 4
KEY: Winter, Master Cook, Christmas, Dinner Party, New Year's Eve, Desserts, Make Ahead, Vegetarian

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Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cinnamon stick
  • 1/2 star anise pod
  • 2 tablespoons brandy
  • 1 cup pitted prunes
  • Crème fraîche or vanilla ice cream, for serving

How to make this recipe

  1. In a small saucepan, combine the water, sugar, cinnamon stick and star anise and bring to a boil. Simmer the spiced sugar syrup over moderate heat for 15 minutes.
  2. Discard the cinnamon stick and star anise. Off the heat, stir in the brandy and prunes. Let the brandied prunes stand at room temperature until they plump, at least 1 hour, but preferably overnight.
  3. Just before serving, rewarm the prunes. Serve in bowls over spoonfuls of crème fraîche or ice cream.

Make Ahead

The prunes can be refrigerated in their syrup for up to 1 week.

Contributed By Published February 2008

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