AT A GLANCE
You can bottle these prunes for last-minute entertaining. You'll need to begin this recipe a day ahead.
|01||Place prunes and orange in a bowl. Stir Cognac, sugar, orange juice and cinnamon in a saucepan over medium heat until sugar is dissolved (2-4 minutes), pour over prunes and orange, cover and set aside to macerate (overnight-2 days).|
|02||For crème fraîche ice-cream, bring milk, cream and vanilla seeds to the boil in a large saucepan over medium heat. Meanwhile, whisk yolks and sugar in a heatproof bowl until pale. Pour milk mixture over yolk mixture, whisking continuously, then return to pan and stir continuously over low heat until mixture coats a spoon thickly (5-10 minutes). Stir in crème fraîche, refrigerate until well chilled (1 hour), freeze in an ice-cream machine, then freeze until firm. Makes about 1.25 litres. Serve with prunes and oranges in Cognac.|
Note Agen prunes, from Agen in France, are available from select delicatessens. If unavailable, substitute another type of prune.