Prunes in Armagnac with Crème fraîche
- 2 navel oranges, unpeeled
- 3 cups pitted whole prunes
- 1 cup Armagnac or other high-quality brandy
- 1 cup orange juice, preferably freshly squeezed
- 1/2 cup water
- 1 cinnamon stick
- 2 cups crème fraîche
Cut the oranges in half vertically. Cut each half crosswise into slices 1 inch thick or into wedges.
In a heavy-bottomed 1 1/2-quart saucepan, combine the oranges, prunes, Armagnac, orange juice, water and cinnamon stick. Place over medium heat, cover and bring to a boil. Reduce the heat to low and simmer, covered, stirring gently every 10 minutes and adding more water if the pan becomes too dry, until the prunes are very soft and most of the liquid has been absorbed, 35 to 40 minutes. The liquid that remains should be very thick and syrupy. Remove from the heat and let cool to room temperature; cover and refrigerate until ready to serve.
To serve, discard the cinnamon stick. Spoon the fruit and the syrup into 6 to 8 bowls or wineglasses. Top with the crème fraîche and serve. Serves 6 to 8.