2 pounds extra large prunes, unpitted 3 cups warm brewed tea, preferably linden, orange pekoe or camomile 1 cup superfine sugar 3 cups Armagnac (or enough to cover the prunes)

Step 1 Soak the prunes in the tea overnight so that they swell up.

Step 2 The following day, drain the prunes, discarding the tea. Roll each prune in paper towels to dry well. Place them in a sterilized 1 1/2 -quart wide-mouth canning jar.

Step 3Make a syrup with the sugar and one-half cup water; bring to a boil, stirring. Boil undisturbed for 2 minutes. Remove from the heat and allow to cool. Pour the syrup over the prunes. Completely cover the prunes with Armagnac; stir. If the prunes rise above the line of liquid, add more Armagnac. Let the prunes soak a minimum of 2 weeks in a cool, dark place or in the refrigerator. Use clean wooden tongs or a wooden spoon to remove the prunes as needed (keeps up to one year).

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