- 600g Dried prunes
- 1pt Earl Grey tea
- 1pt pickling vinegar
- 200g sugar
- 6 cloves
- 2 cinnamon sticks
- 5tbsp Armagnac
- Put the prunes in a bowl and pour over the hot earl grey tea. Cover and leave overnight to steep.
- In a saucepan gently heat the vinegar, sugar and spices until the sugar has dissolved. Set aside.
- Pack the prunes into sterilised Kilner® Jars then pour over the vinegar, dividing the spices between the jars. Top each jar with a spoonful of Armagnac.
- Then seal and store for 6 weeks.