California Prune Syrup with Pink Peppercorn, Black Tea, and Armagnac


½ pound California Prunes

2 Earl Grey tea bags

Boiling Water

½ cup Sugar

¼ cup Armagnac (or cognac)

1 tablespoon pink peppercorns

½ teaspoon sea salt

Zest of 1 orange in strips


Place tea bags and prunes into a small glass bowl (or non-reactive heat-proof bowl) and just cover with boiling water. You don’t want an excess of steeping liquid as this will also be used to make the syrup. Let steep for 5 minutes and remove the tea bags. Place prunes, steeping liquid, and all remaining ingredients into a small pot and bring the liquid to a simmer. Stirring occasionally, cook until liquid reduces to a syrup. Remove from the heat and cool to room temperature. Will keep for up to 1 month in the refrigerator.