Prune liqueur has a great popularity in France and Eastern Europe. It makes an exceptional dessert sauce for ice cream or an addition to pork gravy (pork with prunes is a delectable combination).
In France they would use Armagnac rather than vodka or brandy, as those two flavors complement each other perfectly.
- 1 1/2 pounds dried pitted prunes
- 2 Cups sugar
- 2 1/2 Cups vodka
- 1 to 1 1/2 Cups brandy
- Chop prunes and add to liquor and sugar mixture. Age for a month or so.
- Strain off liquid and add back to aging container. Squeeze juice from fruit and add to other liquids. Age for another 3 months.