Prunes In Armagnac - cooking recipe

Ingredients

1 1/2 cups water
2 tablespoons sugar
1 vanilla bean
12 ounces large pitted prunes
1/2 cup armagnac (to taste) or 1/2 cup bas armagnac (to taste)

Preparation

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.