Prunes Poached in Armagnac with Enlightened Creme Fraiche

Poaching prunes, or most any whole fruit (pears, apricots, or bananas) is foolproof.
Whole Living
  • Yield Serves 4
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  • 16 pitted prunes
  • 1/4 cup dried cranberries
  • 1 1/2 cups cranberry juice
  • 2 tablespoons Armagnac or orange juice
  • 2 tablespoons sugar
  • 1/2 cup Enlightened Creme Fraiche


  1. In a large saucepan over medium heat, combine all of the ingredients except the Enlightened Creme Fraiche and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 15 minutes.

  2. Spoon 4 prunes and some of the sauce onto each of 4 dessert plates and drizzle 2 teaspoons of Enlightened Creme Fraiche over each.

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