Prunes in Armagnac

Make a strong tea with a dash of raw sugar and lemon zest, add a splash of Armagnac and infuse about 10 minutes.

Remove the teabags and squeeze them.

Fill a narrow container with the dried prunes, pour over the hot tea, cover and leave overnight on the countertop.

Drain the plumped prunes, saving the prune-infused tea.

Fill glass jars with the prunes, add about 20% of the saved tea, then top with Armagnac.

Wait at least two weeks before eating. Serve over vanilla or coffee ice cream or use in baking.