Every year, I make big batches of Prunes in Armagnac, Cherries in Red Wine Syrup and Apricot in Cardamom Syrup to give as gifts, packed into pretty jars, with handwritten tags listing their possibilities. I also rely on them for my own entertaining, to serve as fab instant desserts. They are all made by the same basic approach. Here it is, with some recipes to illustrate.
Read Mored-i-y food gift: prunes in armagnac (recipe)
Although we’ve mostly exempted ourselves from the gift buying frenzy – we give money to a charity in our friends’ names and send out custom-designed e-cards to the giftees – we DO like to give something extra that will afford more tangible – even hedonistic – pleasures, that they can’t get anywhere else. That means,…
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