Armagnac Simple Syrup Recipes

ARMAGNAC SIMPLE SYRUP FOR CHESTNUT CAKE WITH CHOCOLATE-ARMAGNAC GLAZE

Steps:

• Bring sugar and the water to a boil in a saucepan over medium-high heat, stirring until sugar has dissolved. Remove from heat, and stir in Armagnac. Let cool completely.

FLAMING BABAS à L'ARMAGNAC

Steps:

• In a mixer fitted with a paddle, mix the flour, sugar, yeast, eggs and salt. Switch to a dough hook and work on medium-low speed until dough is very smooth and elastic and no longer sticks to the sides of the bowl, 5 to 15 minutes. Add the butter and work for 5 minutes.
• With floured hands, divide the dough into 16 balls. Place in a baba or small cupcake mold (butter if the molds are metal). Let rise till doubled, 1 to 2 hours.
• Preheat oven to 375 degrees and bake until golden brown, about 15 minutes. Remove from molds and place on a rack overnight.
• Bring sugar, 1 1/2 cups water and Armagnac to a boil. Pour over dates and currants. Soak overnight.
• An hour or two before serving, bring syrup ingredients and 7 cups water to a boil. Let cool until just warm. Place babas in a bowl and strain the syrup over them. Let soak 30 to 45 minutes.
• Whip the cream, then whip in the confectioners' sugar and vanilla-bean seeds. Refrigerate.
• Melt butter in a nonstick pan over medium heat. Sauté bananas until soft, a few minutes per side. Sprinkle with granulated sugar and cook until the sugar caramelizes.
• Arrange bananas and some dates and currants on 8 plates. Drain the babas and place 2 on each plate. Top with cream. Warm and ignite the Armagnac, and pour it on top.

PRUNES IN ARMAGNAC

Steps:

• In a small, non-reactive saucepan, combine the water and sugar. With a thin sharp knife, split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and bean to the pan and bring to a boil over moderately high heat, stirring until the sugar dissolves.
• Place the prunes in a clean dry jar and pour the syrup over them. Allow to cool completely, then stir in the Armagnac. Refrigerate for at least 1 week before serving.
• Refrigerated, the prunes will keep indefinitely.