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プルーンの洋酒漬け（紅茶・バニラ・カルバドス）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Ingredients

dried prunes (with seeds) : 400-500g
Black tea (strongly extracted) : 300cc
甜菜糖 : 100g
水 : 40cc
バニラ : 1本
カルバドス : 200cc

Time required

20minutes

Procedure

1) prepare 02:00
Prick the prunes with a toothpick.
Soak in tea for 1 hour.
2) make pickle juice 02:23
Heat a pan and add sugar and water.
Once the sugar has dissolved, add the calvados.
3) pickle 03:00
Give 1 plum to a colander.
Place the plums in a storage container.
Place the vanilla beans on top and add the hot 2.
Press lightly with a spoon so that all the prunes are submerged in the marinade.
When the residual heat is removed, pickle it in the refrigerator for a week.
4) 仕上げる 03:58
Place 3 prunes in a bowl.
Take vanilla ice cream (not listed) with a spoon dipped in hot water and add it to the prunes.
Pour a little pickle juice and it's done.

Point

・In France, Agen is famous for prunes.
・Since the seeds of prunes have an umami flavor and aroma, it is recommended to use them with seeds.
・In this recipe, it is marinated in calvados, but armagnac is the most famous. It is also delicious with cognac, eau de vie and rum.
・Assam tea is used.
・Beverages should be paired with black tea (Assam).
・The time required does not include the time to soak the prunes.