Ingredients
4 cups Moyer or other unpitted prunes
3/4 cup champagne vinegar
3/4 cup sugar
2 tablespoons brandy
1 (3-inch) cinnamon stick
3/4 teaspoons Tellicherry peppercorns
3 allspice berries
1 bay leaf
Preparation
Place prunes in a medium bowl; set aside.
Place vinegar, sugar, brandy, cinnamon, peppercorns, allspice, and bay leaf in a medium saucepan and bring to a boil over medium-high heat, stirring to dissolve sugar. Pour over prunes and let cool to room temperature.
Transfer prunes to an airtight container and cover; let stand at room temperature for at least one week before using. Prunes can be stored at room temperature for up to 6 months.
