inspired by a dessert at Bistro Jeanty in Yountville, California
created by Maud Hallin
serves 12 as a sauce for ice cream
10 dried prunes, pits removed and cut into quarters
1 cup red wine
1 star anise
1 cinnamon stick
10 cloves
juice of 1/2 lemon or lime
2 tablespoons sugar (or to taste)
1 teaspoon vanilla extract
1 to 2 tablespoons armagnac (California brandy is o.k.)
Marinate prunes in red wine to soften for 15 minutes or longer. Bundle anise, cinnamon and cloves in cheesecloth or a metal tea ball. Add to prunes and wine and cook slowly, covered, for about 30 minutes. Reduce liquid over high heat until thickened to a good sauce consistency. Add lemon, sugar and vanilla. Let cool and then remove spice bundle. Just before serving, heat armagnac in
microwave for 15 seconds, ignite and pour over sauce.
Serve with vanilla ice cream, sponge cake or whatever. Sauce keeps for a week in refrigerator. Can be made during September with old-fashioned Santa Rosa small dark plums (the French, classical type). Freezes easily.
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