293828 Sun Aug 17 23:02:36 -0700 2003 6 27 General Chowhounding Topics 0 1609495 I've recently aquired a bottle of Sempe VSOP and aside from just drinking it, I was wondering if anyone had any ideas about recipes in which to incorporate it. I was thinking it would be good added so some apples sauted w butter and cinnamon. Any other ideas? Thanks. Sun Aug 17 23:02:36 -0700 2003 0 Nick 1 1609499 One classic pairing with armagnac is prunes. The link below is for truffles with prunes, armagnac, and pecans. It's very good. I've also seen recipes for prune and armagnac ice cream (there's one in Chez Panisse Desserts by Lindsey Shere; I've seen others too). In addition, prunes could also be macerated in armagnac before making a prune tart. There are undoubtedly foie gras preparations, including but not limited to terrines, that call for armagnac. I would also imagine there are pork preparations that would call for it too. You might consider checking out a cookbook devoted to the cuisine of Gascony. Paula Wolfert's The Cuisine of Southwest France is one. Ariane Daguin, the proprietor of D'Artagnan, the specialty food purveyor, has also written one (I forget the name). One of the recipes in it is confiture du vieux garcon which calls for macerating fresh fruit (mostly, if not solely, berries) in an armagnac-sugar mix for months (or longer). It's something that could certainly be served over ice cream. Link: http://food4.epicurious.com/HyperNews/get/archive_swap41701-41800/41732/8/1/1/1.html Sun Aug 17 23:51:02 -0700 2003 1609495 0 Timowitz 2 1609521 In Alice Medrich's excellent book of desserts, "Cocolat", there is a recipe for Prune and Armagnac Loaf. Basically a pound cake in which armagnac-soaked prunes are folded in. I add toasted walnuts. Mighty fine. Mon Aug 18 09:54:38 -0700 2003 1609499 0 GG Mora 2 1609530 I highly recomment Wolfert's recipe for prunes soaked in armagnac - delicious, and keeps basically forever, if you can manage not to gobble them all up. Mon Aug 18 11:00:32 -0700 2003 1609499 0 jen kalb 1 1609528 I plan to try soaking cherries in Armagnac both the cherries and the resulting infusion. Mon Aug 18 10:55:20 -0700 2003 1609495 0 Taralli 1 1610077 having just returned from 2 weeks in the gascgone region of France I would recommend pears sauteed in butter and armagnac served with foie gras on brioche toasties. Mon Aug 25 02:08:15 -0700 2003 1609495 0 tigerwoman 1 1610090 I make my husband's favorite ice cream which is Armagnac Hazelnut Praline. A custard base made with cream steeped with toasted hazelnuts, add Armagnac to the hot base (not too much or it won't freeze); cool, churn and then add chopped hazelnut praline to the churned ice cream. Mon Aug 25 09:35:03 -0700 2003 1609495 0 AGM/Cape Cod