Armagnac-Poached Prunes with Vanilla Ice Cream

1. 1

   Combine Armagnac, sugar, 1/2 cup water, cinnamon and ginger in medium saucepan.

2. 2

   Scrape in seeds from vanilla bean; add bean.

3. 3

   Stir mixture over medium heat until sugar dissolves.

4. 4

   Add prunes and simmer until tender, about 10 minutes.

5. 5

   Transfer prune mixture to medium bowl.

6. 6

   Cover and refrigerate at least 3 hours.

7. 7

   (Can be prepared 4 days ahead.

8. 8

   Cover and keep refrigerated.)

9. 9

   Remove cinnamon, ginger and vanilla bean from prune mixture.

10. 10

    Divide prune mixture among 6 bowls.

11. 11

    Top with scoops of vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.