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Brandy soaked prunes stuffed with???

Okay all of you foie gras haters...stop reading now please. I am not promoting foie gras...just thinking this sounds good and it could be made with other fillings. Perhaps a duck rillettes or almonds or some such thing?

The soaking of prunes in Armagnac just sounds like a great idea waitng to be enhanced. What do you think?


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  1. Don't bother.... they are sooooooo goooood!

    1. I think you could make a chicken liver pate and pipe it into the prunes - same idea, just way less expensive to make!

            1. You said it in your OP: Almonds. Try it with dried figs too...

              1. These are all great ideas. I wonder how bacon, or ham: either a traditional type or a serrano/prosciutto sort would be?

                2 Replies
                1. re: twodales

                  A marcona almond and some goat cheese, then wrap in par-cooked bacon and broil carefully to avoid scorching

                  Serve with a drizzle with some reduced brandy fortified with a little butter, or aged balsamic vinegar

                    1. Ah - D'Artagnan. My favorite guilty pleasure of purveyors. Although I haven't tried these yet, I've been purchasing from D'Artagnan for myself and as gifts for many years now. Have NEVER been disappointed.

                      In fact, I just received an order from them, & currently have some "Peppercorn Mousse", & two fresh little Pousson chickens in the fridge, along with some Duck Prosciutto, a whole Lola duck, a smoked Duck Breast, Smoked Chicken Breast, & 5 packages of various flavored Chicken sausages in the freezer.

                      For dinner tonight, we'll be enjoying a package of the Chicken Mushroom sausages sliced into a bevy of extra-virgin olive oil sauteed mushrooms (shitake, cremini, & oyster) & then tossed with heavy cream & wild-mushroom flavored Rossi Linguini.

                      I can definitely attest to the quality of D'Artagnan products.