Fruits in Armagnac

The Agen prune, a fruit of south-west France

The Agen prune is a dried Ente plum. The Ente plum tree has been grown in the region since at least the 15th century; the harvest runs from mid-August to the end of September, then the fruit is washed, sorted and oven-dried. It takes about 3 to 3.5 kg of fresh plums to make 1 kg of prunes. Since 2002, this prune has been protected by a protected geographical indication (PGI), covering almost all of Lot-et-Garonne and part of the neighbouring departments, including the Gers. Its name recalls its origin: boats used to leave from the town's port for Bordeaux.

Combining this fruit with the brandy of Gascony is an old habit of families in south-west France: each Armagnac house has its own preparation, handed down from generation to generation, with few ingredients and plenty of time.

Our prunes and chestnuts in Armagnac

Delord, PGI Agen prunes

At Armagnac Delord, in Lannepax, each PGI prune macerates in a liqueur made with the year's Armagnac, chosen for its fruity profile and liveliness, a few grams of sugar and the family's secret, faithful to a grandmother's recipe. 70 cl jar in a gift box, 18% ABV.

Dartigalongue, the house recipe

A family house founded in 1838 in Nogaro, Dartigalongue has kept the same recipe for generations, with four ingredients: Armagnac, prunes, black tea brewed in-house and sugar syrup. Each 70 cl jar holds 24 to 26 fruits, at 18% ABV.

Delord, candied chestnuts in Armagnac

For a change from prunes, Delord also pairs candied chestnuts with Armagnac, in 60 cl at 18% ABV. A seasonal treat for autumn and the Christmas holidays.

How to enjoy prunes in Armagnac

Each prune is enjoyed with a little of its syrup, which has taken on the flavour of the brandy. A few ideas to make the most of them at the table:

• At the end of a meal: one or two prunes in a small glass, like an indulgent digestif, or alongside a café gourmand;
• For dessert: over a scoop of vanilla drizzled with their juice, with an apple tart, chocolate cakes or a simple biscuit;
• In cooking: with foie gras, in the stuffing for a pork tenderloin or a duck breast, or to finish the sauce of a slow-cooked dish;
• The chestnuts: plain for the impatient, or for dessert with ice cream.

Before opening, store the jar in a cool, dry place. Once opened, keep the fruit well covered with its liqueur and in the fridge, to preserve its flavour.

Fancy making them yourself? Here is the traditional prunes in armagnac recipe.

A gourmet gift from Gascony

A jar of prunes in Armagnac makes a lovely gift for Christmas or a festive occasion, and a simple pleasure to share. To put together a hamper from south-west France, pair it with a Floc de Gascogne for the aperitif, or with a bottle chosen from our Armagnacs.

Frequently asked questions

What is the difference between an Agen prune and a prune in Armagnac?

The Agen prune is the dried fruit, protected by a PGI. A prune in Armagnac is the same fruit, left to macerate in a liqueur: it therefore contains alcohol, 18% ABV for those in our selection. It is not for children.

Where to buy prunes in Armagnac?

Right here: each product page shows the house, the size and the strength. Add your jars to the basket and pay securely.

Please enjoy responsibly. Excessive alcohol consumption is harmful to health.