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Armagnac, prune and almond compote
Makes 500ML Sauces and accompaniments
Ingredients
- 300g pitted prunes
- 200ml Armagnac
- 100g blanched whole almonds, roughly chopped
- 2 cinnamon sticks
- 2 star anise
- 1 x 500ml sterilized jar
Method
Place all of the ingredients into a medium sized saucepan and top with water to ensure the prunes are completely submerged. Place on cooker over a low heat for 15 minutes, gently stirring regularly, then remove and allow to cool. Store in an airtight, clean and sterilized jar in the fridge for up to 4 weeks.
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