Recipe: Prunes in Cognac

Prunes in Cognac is a nice accompaniment to a rich dish such as coq au vin; we came across it when researching rabbit recipes. The Windy Kitchen uses it in her rabbit prep but we prefer it as a side dish. Also a great name for a cover band, by the way. Makes 4-6 condiment servings.

Ingredients:
20 prunes, pitted
¼ c cognac
½ cup stock (to match whatever meat you are serving, or just use chicken stock)
2 T butter

Method: simmer all ingredients until prunes are soft, approximately 10 minutes. Serve as a sweet/sour condiment with savory foods, much as you might serve chutney, cranberry sauce etc.

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